Chicken Piccata with Artichoke Hearts
75% authentic · Mediterranean-Inspired Italian
A flavorful twist on Chicken Piccata, incorporating tender artichoke hearts into the classic lemon-butter sauce for added texture and taste.
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Ingredients
- Chicken breast, boneless, skinless4 (about 6 oz each)
- All-purpose flour1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Unsalted butter5 tablespoons
- Olive oil2 tablespoons
- Garlic, minced2 cloves
- Dry white wine1/2 cup
- Chicken broth1/2 cup
- Lemon juice, fresh1/4 cup
- Capers, drained2 tablespoons
- Artichoke hearts, canned or jarred, quartered1 cup
- Fresh parsley, chopped2 tablespoons
Steps
- 1
Pound chicken breasts to 1/4-inch thickness. Season flour with salt and pepper. Dredge chicken in flour.
- 2
Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove chicken.
- 3
Add remaining 1 tablespoon olive oil to the skillet. Add garlic and sauté for 30 seconds.
- 4
Deglaze with white wine, scraping up browned bits. Simmer for 1 minute.
- 5
Add chicken broth and lemon juice. Bring to a simmer and cook for 3-5 minutes.
- 6
Stir in the remaining 3 tablespoons of butter until melted. Add capers and quartered artichoke hearts. Stir to combine.
- 7
Return chicken to the skillet, spoon sauce over it. Heat for 1-2 minutes.
- 8
Garnish with parsley and serve.
