Chicken Piccata with Artichoke Hearts
Preparation Time: 10 min
Cooking Time: 30 min
Serves 4
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 2/3 cup all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 3 cloves garlic, chopped
- Zest of one lemon
- 1/2 cup white wine
- 3/4 cup chicken broth
- Juice of one lemon
- 1 15-oz can Reese Artichoke Hearts
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
- Salt and pepper
- 1 tbsp capers, drained and rinsed
DESCRIPTION
An easy, and delicious recipe to wow your taste buds. This Chicken Piccata with Artichoke Hearts is packed with a flavorful blend of ingredients such as artichoke hearts, lemon zest, and capers.
DIRECTIONS
1. Butterfly chicken breasts and slice them in half. Place flour, salt, and pepper in a shallow bowl and whisk to combine.
2. Heat olive oil in a large saucepan over medium heat. Dredge both sides of the chicken cutlets in the flour mixture and then place in the hot oil. Cook for 4-5 minutes on each side, until deeply golden brown and chicken, is cooked through. Transfer to a plate and set aside.2. Heat olive oil in a large saucepan over medium heat. Dredge both sides of the chicken cutlets in the flour mixture and then place in the hot oil. Cook for 4-5 minutes on each side, until deeply golden brown and chicken, is cooked through. Transfer to a plate and set aside.
3. Decrease the temperature of the skillet to low heat and add garlic, lemon zest, and white wine. Use a spoon to scrape all of the browned bits off of the bottom of the pan.
4. Stir in the chicken broth, lemon juice, and artichoke hearts and bring the sauce to a simmer. Cook for 8-10 minutes, until liquid, has reduced by about half.
5. Stir in the butter and parsley and cook for another 2 minutes, until the sauce has thickened. Taste and season with salt and pepper. Return the chicken to the sauce, add the capers, and serve over rice or pasta.
2. Heat olive oil in a large saucepan over medium heat. Dredge both sides of the chicken cutlets in the flour mixture and then place in the hot oil. Cook for 4-5 minutes on each side, until deeply golden brown and chicken, is cooked through. Transfer to a plate and set aside.2. Heat olive oil in a large saucepan over medium heat. Dredge both sides of the chicken cutlets in the flour mixture and then place in the hot oil. Cook for 4-5 minutes on each side, until deeply golden brown and chicken, is cooked through. Transfer to a plate and set aside.
3. Decrease the temperature of the skillet to low heat and add garlic, lemon zest, and white wine. Use a spoon to scrape all of the browned bits off of the bottom of the pan.
4. Stir in the chicken broth, lemon juice, and artichoke hearts and bring the sauce to a simmer. Cook for 8-10 minutes, until liquid, has reduced by about half.
5. Stir in the butter and parsley and cook for another 2 minutes, until the sauce has thickened. Taste and season with salt and pepper. Return the chicken to the sauce, add the capers, and serve over rice or pasta.