Portion Size: 1  cup; ½ cup chicken plus sauce, ½ cup brown rice 

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon lemon zest	Finely grated.
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts	Quartered.
1/4 cup drained capers	Optional.
2 cups quick-cooking brown rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pound chicken pound with a meat mallet or rolling pin until 1/4-inch thick. Season all over with salt and black pepper.
2	In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
3	Heat oil in a large skillet over medium-high heat. Add chicken and sauté 2 minutes per side, until golden brown.
4	Add lemon juice, and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens.	Chicken should reach internal temperature of 165 degrees F.
5	Add artichoke hearts and capers and simmer 1 minute to heat through.
6	Cook rice according to package directions. Serve chicken and sauce over rice.