We had some chicken tenders and some lemons so it was piccata night! Chuncks of chicken were seasoned and lightly dusted with flour. I sauteed them in butter and olive oil. I removed them and deglazed the pan with lemon juice and pinot grigio. Heather added some capers and I added the chicken back with artichoke hearts and small flowerettes of broccoli. After a few minutes the sauce thickened up and I topped angel hair pasta with it. A sprinkle of shaved parmesan and we were set. The pasta was whole wheat, but not gluten free....
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