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Chicken Picatta from Loon River Cafe

2 Boneless Skinless Chicken Breast / Pounded thin
¾ Cup All-Purpose Flour
1 Tsp Salt
½ Tsp Paprika
2 tbsp vegetable oil
½ White Onion or 2 Shallots / Minced
3 Cloves Garlic / Minced
1 Cup Sliced Mushrooms
½ Cup Artichoke Hearts
1 Tbsp Capers
½ Cup White Wine or Dry Sherry
1 Cup Chicken Stock
2 Tbsp Fresh Parsley / Chopped Fine
4 Tbsp Butter
! lemon
Salt and Pepper to taste

Combine flour, 1 tbsp of salt and paprika, dredge chicken breast in flour mixture coating both sides. Set aside. Heat 1 tbsp of vegetable oil in a sauté pan and add the chicken breasts, searing on both sides and sautéing until cooked through. Remove chicken from the pan and keep warm. Add 1 tbsp of vegetable oil and add the onion or shallots and garlic and cook until the onions are translucent. Add the mushrooms and sauté for 1 minute. Add the white wine or sherry and reduce by 1/2. Add in the chicken stock, artichoke hearts and the juice from one lemon and cook for 1-2 minutes. Add the capers and remove the pan from the heat, swirl in the 4 tbsp of butter until incorporated. Season with salt and pepper. Pour the sauce over the chicken and top with fresh chopped parsley and serve.