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LEMON CHICKEN WITH CAPERS 
8 halves boneless chicken breasts
1 clove garlic
Flour & pepper
1/2 c. chicken broth
1 can artichoke hearts
2 tbsp. butter
1/3 c. white wine
Juice of 1 lemon
Capers

In large skillet, melt butter. Brown a clove of garlic. In plate to 3/4 cup flour, add ground pepper. Dredge all skinless chicken breasts in flour mixture. Brown chicken. Add artichokes, liquids and capers. Simmer until liquids are reduced and thickened. Serve over egg noodles or wild rice cooked in chicken broth. Serves 4.
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