How To Make Chicken Piccata with Artichoke Hearts
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/2 cup artichoke hearts, drained and quartered
- 2 tbsp capers
- 2 tbsp fresh parsley, chopped
Instructions
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Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
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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.
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In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and cook for 1 minute until fragrant.
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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.
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Stir in the artichoke hearts and capers, and cook for 2-3 minutes.
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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.
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Sprinkle with fresh parsley before serving.
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Serve the chicken piccata with artichoke hearts with pasta or rice, and enjoy!
Nutrition
- 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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