artichoke chicken piccata

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

(2 RATINGS)

108 Pinches 2 Photos

Kathie Carr

North Liberty, IN

Updated on May 2, 2012

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.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

1 cup all purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon italian seasoning
4 - skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into 3 pieces from each breast
3 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, minced
1/2 cup white wine
1 can (14 1/2 ounce) can chicken broth
2 tablespoons lemon juice
1 can (13 3/4 ounce) can artichoke hearts, drained and chopped, liquid reserved
1/4 cup capers, with liquid (use a bit less if you prefer)
2 tablespoons butter

How To Make artichoke chicken piccata

Step 1

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.

Step 2

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. :)
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