Chicken Piccata with Artichoke Hearts

This was delicious. It was really light and a hit with our whole family. We left out the cream and a lot of the guilt when it came to eating this!

From Tasty Kitchen

2 whole Boneless Chicken Breasts
1 whole Shallot, Diced
1 cup White Wine
1 cup Chicken Stock
2 Tablespoons Fresh Lemon Juice (or More If You Want)
2 Tablespoons Butter
2 Tablespoons Cream Or Half-and-Half --I used 1 % milk. We didn't miss the cream.
2 Tablespoons Capers (or More If You Want)
1 can Artichoke Hearts, Chopped (14 Ounce Can)
1 package Your Favorite Pasta, Cooked And Drained (13-16 Ounce Box) I used whole wheat spaghetti.

Pound your chicken out with something heavy. I used a rolling pin and it worked great. Salt and pepper both sides and saute in a hot skillet with a little olive oil until both sides are well browned. Take the chicken out and let them rest (they are tired after all that) on a plate with some paper towels.
While your skillet is still hot add the diced shallot and stir around a little – about 3 minutes. Pour in the white wine to deglaze the pan – this will pull up all the brown stuff that was stuck to the bottom of the skillet. Stir. Add the chicken stock and keep the heat pretty high for a few minutes. Add the lemon juice. Let reduce down for about 10 minutes. Add the butter and cream (or half and half) and stir. Add capers and artichokes. Stir. Add the chicken back into the mixture and keep on low heat.
In the mean time, if you’re serving with pasta, boil your water and cook your noodles. Serve in a shallow bowl and pour the sauce all over the noodles and chicken. You can also add a handful of spinach. And then write home to your momma about it!