The classic chicken piccata, hailing from Italy, is prepared with white wine and capers. This variation on the original uses mushrooms and artichoke hearts as a tasty twist.

• 1 cup all-purpose flour • 1/3 teaspoon paprika salt and pepper to taste • 1 pound skinless, boneless chicken breast meat • 1/4 cup vegetable oil • 4 ounces sliced mushrooms • 1/4 cup lemon juice • 4 to 6 ounces chicken stock OR water • 1/3 teaspoon garlic powder • 14 ounces artichoke hearts, quartered

Rinse chicken and pat dry, then cut into medallions or thin pieces. In a shallow bowl or plate, mix together flour, paprika, salt and pepper. Dredge/coat chicken pieces in seasoned flour. In a large skillet, heat oil and saute chicken pieces in hot oil until light golden brown (about 45 seconds each side).Remove chicken from skillet and set aside.

To skillet add mushrooms, lemon juice, and stock/water. Simmer all together until smooth, light sauce develops. Add garlic. Add chicken and simmer 1 minute more, then add artichoke hearts just before removing from heat.