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Artichoke Chicken Piccata

Golden brown Artichoke Chicken Piccata pieces topped with lemon slices and capers in a copper skillet.
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A bright and flavorful skillet chicken dish featuring tender artichoke hearts, a zesty lemon-caper sauce, and quick preparation for a satisfying weeknight meal.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken cutlets to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
  6. Stir in lemon juice and capers. Add the quartered artichoke hearts and cook for 2-3 minutes, until heated through.
  7. Return the chicken to the skillet and spoon the sauce over it.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • For a gluten-free option, use a gluten-free flour blend for dredging.
  • Serve with your favorite pasta, rice, or a side of steamed green beans.

Nutrition

Find it online: https://mdlatdmm.com/artichoke-chicken-piccata-recipe/