Chicken Piccata with Lemon, Capers and Artichoke Hearts

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chicken Piccata with Lemon, Capers and Artichoke Hearts"

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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

Ingredients

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4 small Chicken Breasts; boneless and skinless halves
1/3 cup All-Purpose Flour
1/2 teaspoon Lemon Zest; finely grated
1/2 teaspoon Hungarian Paprika
1/2 teaspoon Garlic Powder
2 tablespoon Extra Virgin Olive Oil
1/4 cup Lemon Juice; fresh
1/2 cup Dry White Wine
1/2 cup Reduced-sodium Chicken Broth
1 can Artichoke Hearts; quartered, 14 oz.
1/4 cup Capers; drained
1/2 pound Fettuccine; or Linguine
1/2 cup Frozen Peas
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper; coarse ground

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by SunnyJF

Enjoy this delicious dish photo by GEwing GEwing

photo by MrsV123 MrsV123

Calories Per Serving: 6512 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
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