Chick'n Piccata with Lemon, Capers and Artichoke Hearts

I picked up a couple of the chick'n filets from Gardein and felt inspired to make some sort of chick'n dish with capers. My mom used to cook a chicken dish with capers and it was one of my favorite things ever, so this was my attempt to do the same type of dish. I found the recipe on foodnetwork.com, here it is veganized:

Ingredients

• 1 Gardein Chick'n Filets
• Salt and ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup vegetable broth
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers

Directions

In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chick'n and turn to coat. Remove chick'n from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chick'n and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and vegetable broth and bring to a simmer. Simmer 5 minutes, until chick'n is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Here is the original recipe.

The original recipe serves it as a dish with rice & lima beans. My mom always served the chicken with asparagus, so I went the asparagus/potato route.

Thanks mom!