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Chicken Piccata with Artichoke Hearts  (Not yet rated)

Chicken sauteed in a butter, oil, and lemon sauce with artichoke hearts mixed in.

Cal: 330 Fat: 14g Carbs: 10g Protein: 27g Fiber: 0g
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Original recipe serves 6

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Ingredients (serves 6)

  • 8 ounces artichoke hearts ; canned, in water, drained, rinsed and cut into halves
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic ; chopped
  • 2 tablespoons butter ; unsalted
  • 1 tablespoon parsley ; chopped, fresh
  • 6 chicken breast halves ; pounded 1/4" thin
  • 1 cup white wine
  • salt ; to taste
  • black pepper ; to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons capers ; drained and rinshed
  • 1/2 cup chicken broth
  • In My Kitchen

  • Directions

    1. Combine flour, salt, and pepper in a large dish and dredge the pounded chicken breast until coated. Shake off any excess.
    2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until golden brown on each side and cooked through, about 4 minutes per side. Work in batches as necessary to avoid overcrowding the skillet.  Remove the chicken from the skillet and set it aside.
    3. Using the same skillet, melt 1 tablespoon of the butter and add the remaining 1 tablespoon of olive oil.
    4. Add the garlic and artichoke hearts and saute until the garlic is soft, about 1 minute.
    5. Stir in the wine, stirring well to incorporate any bits on the bottom of the skillet. 
    6. Stir in the capers, lemon juice and chicken broth. Bring to a simmer and reduce until half of the liquid remains.
    7. Stir in the remaining 1 tablespoon of butter.  Continue cooking until thickened slightly, about 5 minutes.
    8. Stir in the parsley. Add more salt and pepper to taste.
    9. Return the chicken to the skillet and turn to coat with the lemon sauce.  Cook for another 2 minutes or until the chicken is warmed through, and serve.

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