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Chicken Piccata

1 stick (1/2 cup) butter
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked

In a large skillet on medium heat melt butter.

Cook chicken in the skillet until it browns. Add artichoke hearts, lemon juice, capers, wine, and pepper. Bring to a boil and simmer for 5 minutes.

Serve over bow tie pasta or angle hair pasta.  Goes well with steamed vegetables and garlic mashed potatoes

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