CHICKEN PICCATTA

12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms

Coat chicken with flour.
 In a large skillet, cook garlic and oil over moderate heat, 
stirring constantly, until garlic is pale gold. 
Add chicken and brown 2-3 minutes on each side. 
Add lemon juice, artichokes, capers and mushrooms. 
Simmer, covered, for about 30-35 minutes. 
Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 POINTS each

If you have never tried capers (I hadn't), this is a great way to start. 
They add a nice spiciness to the sauce. DH loves this dish!

This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions.