Chicken Piccata with Artichoke and Capers

This is a simple and healthy way to make chicken piccata without using the butter and flour {that chicken piccata recipes normally call for} and still have great flavor. Of course, I normally buy regular chicken breasts to butterfly and pound them, but I was lazy today, so I decided to buy the pre-cut 'thinly' sliced chicken breasts at the market so I wouldn't have to deal with the mess and fuss. It turned out great, as it had a great lemony flavor and tasted perfect served on a nice bed of cappellini noodles.

Ingredients:

• 6 thinly sliced boneless chicken breasts
• 1/2 cup chicken stock
• 3/4 cup lemon juice
• 1/2 cup olive oil
• 1 {12 oz} jar quartered artichoke hearts, drained
• 1/4 cup capers, rinsed
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 Tbsp olive oil
• 1 pkg cappellini noodles
• freshly chopped parsley, to garnish

1. Combine all ingredients {minus cappellini noodles, 2 Tbsp olive oil and parsley} in a large gallon-size ziploc bag. Mix together to saturate chicken. Zip tightly and refrigerate for 3 hours {or more}.
2. Prepare cappellini noodles 10 minutes prior to serving. Cook as indicated on package. Drain and set aside to keep warm.
3. In a large stovetop skillet over medium-high heat, heat 2 Tbsp olive oil. Remove chicken pieces from bag and cook pieces 2 to 3 minutes on each side.
4. Pour remaining ingredients from ziploc bag into the skillet with the chicken pieces and stir. Cover and cook until heated through and chicken pieces are no longer pink {about 5 to 10 minutes}.
5. Serve chicken and artichoke mixture on top of a bed of cappellini noodles. Sprinkle with fresh chopped parsley to garnish.

Enjoy!