Artichoke Chicken Piccata

Name: Artichoke Chicken Piccata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 c all purpose flour; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1/2 tsp italian seasoning; 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into 3 pieces from each breast; 3 Tbsp olive oil; 2 clove garlic, minced; 1 medium onion, minced; 1/2 c white wine; 1 can(s) (14 1/2 ounce) can chicken broth; 2 Tbsp lemon juice; 1 can(s) (13 3/4 ounce) can artichoke hearts, drained and chopped, liquid reserved; 1/4 c capers, with liquid (use a bit less if you prefer); 2 Tbsp butter

By Kathie Carr
@kathiecc

Chicken, artichokes, white wine, garlic.... yumm......

Here is a recipe I learned to make in California. I got the recipe from a woman I worked with there several years ago.

Rating:

★★★★★ 2 votes5

Serves:

Prep:

20 Min

Cook:

30 Min

Ingredients

1 c

all purpose flour
1/4 tsp

garlic powder
1/4 tsp

salt
1/4 tsp

freshly ground black pepper
1/2 tsp

italian seasoning
4

skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into 3 pieces from each breast
3 Tbsp

olive oil
2 clove

garlic, minced
1 medium

onion, minced
1/2 c

white wine
1 can(s)

(14 1/2 ounce) can chicken broth
2 Tbsp

lemon juice
1 can(s)

(13 3/4 ounce) can artichoke hearts, drained and chopped, liquid reserved
1/4 c

capers, with liquid (use a bit less if you prefer)
2 Tbsp

butter
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How to Make Artichoke Chicken Piccata

Step-by-Step

FOR BREADING AND BROWNING CHICKEN: Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate.

Dredge the chicken pieces lightly in the prepared flour mixture.

Heat the olive oil in a large skillet over medium heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove them from the skillet and set aside.
FOR PICCATA: Use the same skillet to cook the minced garlic and onion (stirring while cooking) until onions are translucent, about 5 minutes.
Pour the white wine into the skillet, turn the heat to high, and cook, still stirring, until the wine is reduced by half. This takes about 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 becomes thicker, about 20 minutes. Stir in the capers and butter. Serve hot.

I am told real Italians never serve this dish with noodles or rice but Americans usually serve it hot over cooked noodles. :)