Chicken Piccata with Artichoke Hearts

Name: Chicken Piccata with Artichoke Hearts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 0.75 cup all-purpose flour; 0.125 teaspoon garlic powder; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 0.5 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; 0.5 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; 0.25 cup capers, with liquid; 2 tablespoons butter

4.6

(478)

359 Reviews

72 Photos

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Recipe by JAMMINMARTIN

Updated on July 14, 2022

72

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ 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
½ 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
¼ cup capers, with liquid
2 tablespoons butter

Directions

Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts (per serving)

424	Calories
16g	Fat
34g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 424
% Daily Value *
Total Fat 16g	20%
Saturated Fat 5g	27%
Cholesterol 82mg	27%
Sodium 1528mg	66%
Total Carbohydrate 34g	12%
Dietary Fiber 5g	18%
Total Sugars 2g
Protein 31g
Vitamin C 18mg	91%
Calcium 34mg	3%
Iron 2mg	13%
Potassium 310mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.