Chicken Piccata with Artichokes
A comforting and bright dish of chicken breasts simmered in a lemony butter sauce with artichokes and capers, perfect for family meals.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose even-sized to ensure even cooking.
- 1/2 cup all-purpose flour For dredging chicken.
- to taste pinch Salt and pepper For seasoning chicken.
- 4 tablespoons olive oil For frying the chicken.
- 2 tablespoons unsalted butter Adds richness to the sauce.
- 1 cup chicken broth
- 1/4 cup fresh lemon juice Use fresh lemons for best flavor.
- 1/2 cup capers Brings a salty pop to the dish.
- 1 cup marinated artichoke hearts, drained
- to taste tablespoon Fresh parsley, chopped For garnish.
Instructions
Preparation
- Flatten the chicken breasts to an even thickness and season both sides with salt and pepper.
- Dredge the chicken in flour, shaking off the excess.
Cooking Chicken
- In a large skillet, heat olive oil and butter over medium-high heat until butter foams and oil shimmers.
- Add the chicken and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken and keep warm.
Making the Sauce
- In the same skillet, add chicken broth, lemon juice, capers, and artichokes. Bring to a simmer and cook for about 3-5 minutes.
- Return the chicken to the skillet and let it simmer in the sauce for a few minutes.
Serving
- Garnish with chopped parsley before serving.
- Serve hot with pasta or rice.
Notes
If using jarred artichokes, rinse and drain them well. For a brighter lemon flavor, add lemon zest at the end. This dish can also be made ahead and reheated for better flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gSodium: 800mgFiber: 2gSugar: 1g
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