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5 from 4 votes

Chicken Piccata

Amazing Italian Chicken Entree Easy Enough for a Week-night Yet Beautifully Delicious for Entertining.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 4 Thin boneless skinless chicken breast cutlets
  • 3 tbs Olive oil
  • 1/2 -1 Cup Flour seasoned with salt and pepper to taste I use Pillsbury Gluten Free
  • 14 oz Can of quartered artichoke hearts
  • 1 Lemon zested and juiced To taste
  • 1/3 Cup Dry white wine I use Pinot Grigio
  • 1/2 Cup Chicken broth
  • 1-2 tbs Small capers
  • 1-2 tbs Flat-leaf parsley Finely chopped

Instructions

  • Dredge chicken cutlets in flour. You can mix salt and pepper into the flour if you prefer
  • Heat a skillet on medium high heat. Add Olive oil.
  • Brown the cutlets about 3-4 minutes per side. Remove from pan and let rest on a plate.
  • In the same pan saute' artichoke hearts 1-2 minutes in the remaining oil, scraping up any brown bits created by the chicken and flour.
  • Add the white wine and let cook on medium heat for 1-2 minutes.
  • Add the fresh squeezed lemon juice and chicken broth. Salt and pepper to taste. Simmer for 5 minutes
  • Add the cutlets back to the pan, trying to maneuver most of the artichokes on top of the cutlets. Simmer on low for 5-10m minutes.
  • Add capers and top with flat-leaf parsley