Description
After eating chicken piccata in many restaurants and finding many that were ‘greasy,’ I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.
Ingredients
- ¾ cup all-purpose flour
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, minced
- ½ cup white wine
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons lemon juice
- 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- ¼ cup capers, with liquid
- 2 tablespoons butter
Instructions
- Mix together the flour
- garlic powder
- salt
- pepper
- and Italian seasoning on a plate. One by one
- dredge the chicken pieces lightly in the prepared flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side
- or until nicely browned. Remove from the skillet and set aside.
- Using the same skillet
- cook and stir the garlic and onion until translucent
- about 5 minutes. Pour the white wine into the skillet
- turn the heat to high
- and cook until the wine reduces by half
- 4 to 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 thickens
- about 20 minutes. Stir in the capers and butter.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4