Partridge or Chicken Picata

Serves 2

2 - 3 Partridge, deboned or 2 chicken breasts, pounded flat
1/4 cup flour
1 TBSP oil
1 lemon
1 jar of marinated artichoke hearts
1 TBSP capers
1 cup of white wine
1 small can of mushrooms, drained
Salt and pepper to taste

Coat a non-stick pan with olive oil. Coat poultry with flour. Saute partridge or chicken in pan, 2-3 minutes on each side until browned. Remove from heat and cover with a paper towel to keep warm. Deglaze the pan with artichoke hearts, capers, wine and mushrooms. Squeeze 1 TBSP of lemon juice into sauce. Add birds into the pan. Reduce heat and cover for 15-20 minutes, or until sauce thickens.

This recipe is complements of my father-in-law