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Chicken Piccata with Artichoke Hearts
This simplified version of chicken piccata is a great weeknight meal but is nice enough to serve to guests. Just a few simple ingredients and couple of quick steps and dinner is done!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
4
Servings
Author:
Carlee
Ingredients
2
Tablespoons
olive oil
¼
cup
all-purpose flour
1
pound
chicken boneless
skinless chicken breasts
1
garlic clove
minced
1
cup
dry white wine
¼
cup
lemon juice
⅓
cup
capers
14
ounce
can artichoke hearts packed in water
2
Tablespoons
butter
Instructions
Season the flour with salt and pepper, then dredge the chicken breasts in it.
In a large skillet, warm the olive oil. Stir in the garlic, cooking until fragrant.
Place the chicken breasts in the pan, cooking about 3 minutes on each side.
Deglaze the bottom of the pan with the white wine, then simmer for a couple of minutes.
Stir in the lemon juice, capers and artichokes. Simmer for about 30 minutes or until the chicken tests done and the sauce is thickened.
Stir in the butter until melted and serve.
Nutrition
Serving:
1
Serving
|
Calories:
542
kcal
|
Carbohydrates:
20
g
|
Protein:
41
g
|
Fat:
29
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
147
mg
|
Sodium:
718
mg
|
Fiber:
6
g
|
Sugar:
2
g
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