Chicken piccata

Here is an easy recipe that is inexpensive and very tasty.

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup white wine
1 (14-ounce) can artichoke hearts, quartered
1 cup sliced mushrooms
1/8 cup drained capers

Place chicken in zip-lock bags and pound with a rolling pin until 1/4-inch thick. Remove chicken from bag and season with salt and pepper.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side. Add lemon juice, wine, paprika garlic artichoke hearts, mushrooms and capers.
Simmer until chicken is cooked through and mushrooms are soft. the artichoke hearts should fall apart and be incorporated with the other ingredients.

You can serve this with white or brown rice and this goes especially well with wilted spinach.