Chicken Piccata With Artichoke Hearts
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 tsp
Garlic Powder1 tsp
Salt1 tsp
Black Pepper1 tsp
Italian Seasoning2 tbsps
Olive Oil1 clove
Garlic (minced)1 cup
White Wine2 tbsps
Lemon Juice1 cup
Capers (with liquid)2 tbsps
ButterDirections:
1
Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate
2
One by one, dredge the chicken pieces lightly in the prepared flour mixture
3
Heat the olive oil in a large skillet over medium-high heat
4
Cook the chicken pieces for 2 minutes per side, or until nicely browned
5
Remove from the skillet and set aside
6
Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes
7
Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes
8
Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet
9
Reduce the heat to medium and cook until the sauce thickens, about 20 minutes
10
Stir in the capers and butter