Artichoke Chicken Piccata

Kathie Carr


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.

★★★★★ 2 votes
20 Min
30 Min


1 c
all purpose flour
1/4 tsp
garlic powder
1/4 tsp
1/4 tsp
freshly ground black pepper
1/2 tsp
italian seasoning
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


1FOR 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.
2FOR 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. :)

About this Recipe

Course/Dish: Chicken