Chicken Piccata with Artichoke Hearts
A delightful chicken piccata with a twist, adding artichoke hearts for extra flavor.
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Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- ¼ cup Flour for dredging
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Chicken broth low sodium
- ¼ cup Lemon juice freshly squeezed
- ¼ cup Capers drained
- 1 can Artichoke hearts quartered, drained
- 2 tablespoons Butter unsalted
- 2 tablespoons Parsley chopped
1. Season chicken breasts with salt and pepper, then dredge in flour.
2. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan.
4. Return chicken to the skillet, add artichoke hearts, and simmer for 5 minutes until chicken is cooked through.
5. Stir in butter and parsley. Serve immediately.
Calories: 350kcal | Carbohydrates: 10g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg
Artichoke, Chicken, Piccata