Chicken Piccata

Easy and delicious chicken piccata with chicken breasts and lemon.
INGREDIENTS:
· 6 to 8 chicken breast halves, boneless, no skin
· 1/2 cup flour
· 1 1/2 teaspoons salt
· 1/4 teaspoon freshly ground pepper
· 1/2 teaspoon paprika, or to taste
· 3 tablespoons butter
· 2 tablespoons olive oil
· 1/4 cup chicken broth or water
· 1/4 cup white wine
· 3 tablespoons fresh lemon juice
· 6 to 8 thin slices of lemon
· 1/4 cup sliced fresh mushrooms (optional)
· 3 tablespoons capers (optional)
· 3 tablespoons tomato chopped and seeded (optional)
· 3 tablespoons pickled artichokes (optional)

PREPARATION:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Sauté mushrooms. Stir in chicken broth and white wine, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Toss in capers, artichokes and tomatoes, if using. Serve with your favorite pasta.
Chicken Piccata recipe serves 6 to 8.