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Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
JAMMINMARTIN

JAMMINMARTIN

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1528 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

  1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  3. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jollywolly
104

jollywolly

2/18/2009

Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious.

chefgail
88

chefgail

2/23/2009

This recipe was terrific - made it a couple of hours ahead of time and only had to reheat while I cooked the angel hair. Even my pickiest eaters loved it. Added italian seasoning mix of sea salt,rosemary, garlic, sage, pepper, oregano and fresh basil to flour mix, increased wine to one cup, halved the artichoke hearts. Will add more fresh garlic next time but otherwise it was fantastic!

Marianne
82

Marianne

4/27/2009

We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon, but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it, and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish!

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