Chicken Piccata with Artichoke Hearts

INGREDIENTS

• 3/4 cup all-purpose flour
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 onion, minced
• 1/2 cup white wine
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons lemon juice
• 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
• 1/4 cup capers, with liquid
• 2 tablespoons butter