Chicken Piccata with Lemon, Capers and Artichoke Hearts
This Chicken Piccata dish is easy to make, has a light lemon taste, and the artichokes and capers blend in nicely to kick the taste up a notch to make this a delicious main dish."This was plate licking good, if one would actually admit to the licking of plates. We had to double the recipe because there were 6 of us. This was amazing and so easy to make. The sauce is so light and lemony with a certain depth provided by the tang of the capers. Thank you for sharing...signed, the shameless plate licking 6" - OaxacaCookin
Yield: 4 Servings Ready in 45 minutes
favorite of 49 people 36 people want to try
Verified by SunnyJF
|4 smallChicken Breasts; boneless and skinless halves|
|1/3 cupAll-Purpose Flour|
|1/2 teaspoonLemon Zest; finely grated|
|1/2 teaspoonHungarian Paprika|
|1/2 teaspoonGarlic Powder|
|2 tablespoonExtra Virgin Olive Oil|
|1/4 cupLemon Juice; fresh|
|1/2 cupDry White Wine|
|1/2 cupReduced-sodium Chicken Broth|
|1 canArtichoke Hearts; quartered, 14 oz.|
|1/4 cupCapers; drained|
|1/2 poundFettuccine; or Linguine|
|1/2 cupFrozen Peas|
|1/4 teaspoonSea Salt|
|1/4 teaspoonBlack Pepper; coarse ground|
Chicken Piccata with Lemon, Capers and Artichoke Hearts Preparation
Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick.
Remove chicken from bag and season all over with salt and black pepper.
In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
In a separate pan, steam the frozen peas according to the package directions.
In a separate pan, cook the pasta following the package directions.
Heat oil in a large skillet over medium-high heat.
Add chicken and saute 5 or 6 minutes per side, until golden brown and cooked through.
Add the lemon juice, wine and chicken broth and bring to a full simmer.
Simmer all the ingredients for 6 minutes, until chicken is cooked through and sauce thickens.
Add artichoke hearts and capers and simmer 2 more minute to heat through.
Blend in the peas to the mixture and serve hot, spoon some of the sauce over the pasta.
Serve this meal with a nice white wine and fresh Italian bread.
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