Chicken Paillard with capers, oilves, and artichokes cooked in white wine/lemon

You will need

3 Boneless/skinless chicken breast

1 medium yellow onion (Spanish , white, red, Vidalia-any will work)

1 plum tomato

3 tablespoons of capers

1 can of quartered artichokes in water (I use Vigo, you can use artichokes in oil if you are looking for more flavor and are concerned with the fat from the oil)

½ cup of small manzanilla Spanish olives

1-2 tablespoons (enough to lightly cover the chicken breasts on both sides) spice mix of salt, pepper, garlic powder, onion powder

½ cup white wine (any kind will work great)

1-2 tablespoons of lemon juice(fresh squeezed or jar is fine)
* start with one tablespoon and add the other if citrus taste is not present enough to your taste

Place chicken on a cutting board and place a large piece of plastic wrap over all three pieces…pound on with flat side of mallet until chicken a reduced to about half the original size.

Season with season spices

In a large non stick skillet add 1 tablespoon- of olive oil with a light coat of cooking spray , medium heat

Slice onion (into ring shape )and place into pan and cook until translucent (3-5 mintues)

Add season chicken breasts…cook 4-6 minutes on medium heat until brown on both sides

Add wine , lemon juice, tomatoes, artichokes, capers and olives and cover..turn heat down just a little a let simmer for 5 minutes and serve!