Chicken Piccata - cooking recipe

Ingredients

4 boneless chicken breasts
1 c. white wine
juice of 2 lemons
2 to 3 Tbsp. capers (rounded)
flour
1/4 stick butter
4 artichoke hearts
tarragon to taste

Preparation

Pound chicken breasts paper thin; coat in flour.
Place in heated skillet, coated with butter.
Brown breasts and set aside. Discard contents of skillet.
Place breasts, lemon juice, capers and wine in skillet.
Cook until done (3 to 4 minutes).
Remove. Serve with steamed vegetables (broccoli, cauliflower, carrots and red bell peppers).
Add tarragon and wild rice.
Top chicken with artichoke hearts and twist of lemon peel.