CHICKEN PICCATTA

• 12 oz chicken breasts
• 1 tsp. minced garlic
• 1/4cup lemon juice
• 1/4 cup flour
• 2 Tbsp. olive oil
• 1/3 cup capers
• 1 can artichoke hearts (packed in water, not oil)
• 1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 POINTS each

If you have never tried capers, this is a great way to start. They add a nice spiciness to the sauce.