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Chicken Piccata with Artichoke Hearts

Reviewed: Apr. 28, 2012
I made this today for lunches next week. Gathered all the ingredients, started cooking the chicken... And started drinking the wine. I ended up polishing off the wine, so I got a bit creative. I used half a cup of lite raspberry vinaigrette instead, and doubled the lemon juice. I also added a few dashes of cayenne to the flour, and dumped the left over flour mixture in during the final stage. This turned out deliciously, and I'll definitely make it again, but next time I'll try not to drink all the wine!
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