• 3/4 cup flour
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves, sliced thin
  • 1/4 cup olive oil
  • 4 oz fresh mushrooms, sliced
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • 1 clove minced garlic
  • 1 (14 oz) can artichoke hearts, drained and quartered (optional)
  • 1/4 cup capers
  • 1 fresh tomato, diced
  • 1/2 red onion, sliced


  1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  2. Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  3. To skillet, add mushrooms, lemon juice, white wine, onions, capers and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts and tomatoes and remove from heat.
  4. Serve atop pasta or greens.