Chicken Piccata

I love getting this dish at Macaroni Grill!! So we made it last night for dinner YUMM

4 skinless, boneless chicken breast halves - pounded out until thin
salt, pepper and garlic powder to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can quartered artichoke hearts, drained, liquid reserved
sliced fresh mushrooms
1 cup white wine (i used cooking wine)
1 tablespoon capers
1/4 cup lemmon juice
flour

Season chicken with salt and pepper and dredge in flour. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Pour in reserved artichoke liquid, wine and lemon juice. Reduce heat to low, and simmer for 5 min, add chicken back into the pan until chicken is no longer pink and juices run clear. Stir in capers (i held these out and just added them to my bowl b/c the rest of the family does not like them). I tossed with al dente angel hair pasta.