Artichoke Chicken Piccata
Chicken piccata is a classic Italian dish that combines tender chicken with a tangy lemon-caper sauce. In this variation, we add artichoke hearts to give the dish an extra burst of flavor and texture. This Artichoke Chicken Piccata recipe is perfect for a special dinner or just a weeknight meal that feels like a treat. Let’s dive into the ingredients and steps to make this delicious dish!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup brined capers, drained
- 1 can of artichoke hearts, drained and quartered
- 2 tablespoons chopped fresh parsley
Instructions
- Start by pounding the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- In a shallow dish, combine the flour with more salt and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the artichoke hearts to the skillet and return the chicken breasts to the pan. Cook for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the remaining tablespoon of butter and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve the Artichoke Chicken Piccata hot, with a side of pasta or crusty bread to soak up the delicious sauce.
Find it online: https://www.recipeweaver.com/artichoke-chicken-piccata/