Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts

216
JAMMINMARTIN 1

"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."

Ingredients

50 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

216
  1. 296 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 a...

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...

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...

This turned out to be quite delicious but there are a number of things I didn’t follow in the recipe to make it so. I didn’t measure or follow the cooking times or technique exactly. I didn’t ...

I made this last night for my hubby & me & it turned out fantastic! I did tweak it a little; used two breasts, but kept the other ingredients the same as called for in the recipe as I served it...

This was FANTASTIC !! I don't bother pounding my chicken, they are fine as they are. I don't chop my artichokes either, they are fine quarted. I used a Chablis and a whole cup. I can't wait to ...

This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta, so maybe my frame of reference is off. Tha...

Delish! Only additions made was added a little paprika to flour mix, baby bellas and red pepper flakes for a little spice! Also added a little more garlic and lemon that it calls for. Served ...

Very good. The sauce was great. The only change I made was to add a chicken bouillion cube for a bit more flavor/salt. Thanks. Love artichokes!!!