Name: Chicken Piccata with Artichoke Hearts
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: All-purpose flour - ¾ cup; Garlic powder - ⅛ teaspoon; Salt - ¼ teaspoon; Black pepper - ⅛ teaspoon; Italian seasoning - ½ teaspoon; Skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds - 4; Olive oil - 2 tablespoons; Garlic, minced - 1 clove; Onion, minced - 1; White wine - ½ cup; Chicken broth - 1 (14.5 ounce) can; Lemon juice - 2 tablespoons; Artichoke hearts, drained and chopped, liquid reserved - 1 (13.75 ounce) can; Capers, with liquid - ¼ cup; Butter - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Piccata with Artichoke Hearts

1. All-purpose flour - ¾ cup

2. Garlic powder - ⅛ teaspoon

3. Salt - ¼ teaspoon

4. Black pepper - ⅛ teaspoon

5. Italian seasoning - ½ teaspoon

6. Skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds - 4

7. Olive oil - 2 tablespoons

8. Garlic, minced - 1 clove

9. Onion, minced - 1

10. White wine - ½ cup

11. Chicken broth - 1 (14.5 ounce) can

12. Lemon juice - 2 tablespoons

13. Artichoke hearts, drained and chopped, liquid reserved - 1 (13.75 ounce) can

14. Capers, with liquid - ¼ cup

15. Butter - 2 tablespoons

How to cook deliciously - Chicken Piccata with Artichoke Hearts

1. Stage

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.

2. Stage

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.

3. Stage

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.