Chicken Picata

I was going through my pantry and found some capers and started to crave chicken picata. I've never made it before so I searched on Pintrest, recipe.com and foodnetwork.com and decided on a simple version from food network. I feel foodnetwork is always on point with delicious recipes.
What you need:

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 box of cous cous or 1 cup quick-cooking brown rice

What to do:

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Cook cous cous according to package directions. Serve chicken and sauce with cous cous.

It is a quick and easy meal that took about 25 minutes from start to finish. I chose cous cous instead of rice, simply because I like cous cous better! I will definitly be making this again! YUM!