Luby's Lemon Chicken Piccata, Copycat

Step 1: Place a large piece of plastic wrap over a cutting board.

Step 2: Lay chicken breasts down on plastic wrap, separating them by 2 inches.

Step 3: Cover completely with another piece of wrap. Using a meat mallet, pound each breast until 1/4-inch thick.

Step 4: Refrigerate until ready for breading.

Step 5: Wet chicken breasts

Step 6: Place the breadcrumbs in a shallow bowl and dredge each chicken breast, pressing down firmly to coat both sides.

Step 7: Refrigerate until ready to cook.

Step 8: In a large mixing bowl,

Step 9: Toss together the mushrooms, olive oil, and chopped garlic.

Step 10: Place mushroom mixture in a large skillet and sauté 3 minutes on medium high heat without stirring.

Step 11: Gather mushrooms into center of skillet and add wine and lemon juice.

Step 12: Mix well. Let simmer an additional 3 minutes.

Step 13: Stir occasionally.

Step 14: When liquids have reduced by half, remove from heat and let cool.

Step 15: In a bowl, toss seasoned mushrooms with parsley, artichoke hearts, salt and pepper.

Step 16: Refrigerate.

Step 17: In a large skillet over medium heat, add 2 tablespoons each of olive oil and butter.

Step 18: Place breaded chicken breasts two or three at a time in pan and cook 2 to 3 minutes on each side or until nicely browned and crisp.

Step 19: Remove and place on a serving platter.

Step 20: Drain excess oil from skillet.

Step 21: Add artichoke-mushroom mixture and capers to skillet over medium heat, tossing well to warm.

Step 22: Top chicken with warm artichoke-mushroom mixture, Lemon Garlic Sauce, and 1 tablespoon of fresh parsley. (Serves 8.)

Step 23: Lemon sauce:

Step 24: Place cream of chicken soup and minced garlic in a medium saucepan and bring to a simmer (about 2 minutes).

Step 25: Whisk in white wine and lemon juice.

Step 26: Continue to simmer for about 5 minutes.

Step 27: Add heavy cream and lemon zest and bring back to a simmer.

Step 28: Remove from stove and whisk in butter. (Makes 3 cups.)