My Piccata Sauce

We have a favorite little Italian joint near our house that serves the most delicious chicken piccata. Sadly, we can't eat it as often as we crave it, so I've found a way to make my own "homemade" piccata sauce at home.

This will work well with chicken, veal and fish. We love tilapia with it! (and cheat by buying frozen tilapia with a 'piccata' sauce on it from BJ's)

1 tablespoon extra virgin olive oil
1 clove garlic (chopped)
1/2 small white onion
1/4 tsp. 'Italian' seasoning (mix of oregano, rosemary, basil)
1/4 cup fresh lemon juice (about 1 small lemon)
1/2 cup dry white wine (we use Pinot Grigio)
1/2 cup reduced-sodium chicken broth
1 tsp. flour
1 Tbsp. butter (cold)
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers (about 1/2 jar)

Heat oil in a large skillet over medium-high heat. Add garlic and onions and saute 2 minutes, until they "sweat" and become transparent. Add lemon juice, wine, chicken broth, and Italian seasoning and bring to a simmer. Simmer 10 minutes, until sauce reduces by half. Whisk in the flour and butter to thicken the sauce (about 5 minutes). Reduce heat to medium and add artichoke hearts and capers and simmer 3-5 minutes to heat through.

Serve with rice or pasta.

If cooking with chicken, grate the lemon zest and add to the sauce. Add chicken (pounded to about 1/4 inch thickness and rolled in a little flour) to the hot oil after cooking the onion and garlic and saute 2 minutes per side, until golden brown and cooked through. Add the rest of the ingredients in order.