How To Make Chicken Piccata with Artichoke Hearts
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
Heat the olive oil and 2 tbsp of butter in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the cooked chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
Stir in the artichoke hearts and capers, and cook for 2-3 minutes.
Return the cooked chicken breasts to the skillet and simmer for another 2-3 minutes, until the chicken is cooked through and the flavors are well combined.
Sprinkle with fresh parsley before serving.
Serve the chicken piccata with artichoke hearts with pasta or rice, and enjoy!
- Calories : 320kcal
- Total Fat : 16g
- Saturated Fat : 6g
- Cholesterol : 120mg
- Sodium : 720mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 30g
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