Chicken Piccata with Artichokes
Regular chicken piccata is great, but chicken piccata with artichokes is FABULOUS. Try this easy recipe for your next dinner party (or regular weeknight supper) and see!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 4 skinless, boneless chicken breasts, about ½ inch thick
- 1 egg
- 3 tablespoons fresh lemon juice
- ¼ cup all-purpose flour
- ⅛ teaspoon pepper
- ¼ cup butter
- ½ cup chicken stock
- 1/2 cup white wine
- 1 9 ounce package of frozen artichoke hearts, thawed
- 1/2 cup fresh chopped parsley
- 2 tablespoons capers
- Lemon slices for garnish
Instructions
- In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
- Mix up the flour and pepper. Dip the chicken in the egg/lemon mixture, then in the flour.
- Melt the butter in a large pan and brown the coated chicken pieces about 4 minutes per side. Set aside.
- Add the remaining 2 tablespoons of lemon juice to the chicken broth and pour liquid into skillet. Add wine, capers and artichoke hearts.
- Cover and simmer for 5 minutes. Return chicken to pan along with the capers and all but 2 tablespoons of the parsley and heat it through, about 2-3 minutes.
- Garnish with lemon slices and fresh parsley. This recipe is wonderful as is, but you can also serve over pasta or polenta!
Find it online: https://www.framedcooks.com/chicken-piccata-with-artichokes/