Chicken Piccata with Artichoke Hearts (Not yet rated)
Submitted by tcmaker
Chicken sauteed in a butter, oil, and lemon sauce with artichoke hearts mixed in.
Cal: 330 Fat: 14g Carbs: 10g Protein: 27g Fiber: 0g
More Nutrition...
More Nutrition...
Original recipe serves 6
Directions
Prep: 30 min | Cook: 15 min | Ready in: 45 min
- Combine flour, salt, and pepper in a large dish and dredge the pounded chicken breast until coated. Shake off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until golden brown on each side and cooked through, about 4 minutes per side. Work in batches as necessary to avoid overcrowding the skillet. Remove the chicken from the skillet and set it aside.
- Using the same skillet, melt 1 tablespoon of the butter and add the remaining 1 tablespoon of olive oil.
- Add the garlic and artichoke hearts and saute until the garlic is soft, about 1 minute.
- Stir in the wine, stirring well to incorporate any bits on the bottom of the skillet.
- Stir in the capers, lemon juice and chicken broth. Bring to a simmer and reduce until half of the liquid remains.
- Stir in the remaining 1 tablespoon of butter. Continue cooking until thickened slightly, about 5 minutes.
- Stir in the parsley. Add more salt and pepper to taste.
- Return the chicken to the skillet and turn to coat with the lemon sauce. Cook for another 2 minutes or until the chicken is warmed through, and serve.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
16.5
--
3.4
1.7
21.4
28.6
53.5
9.6
Calories: 330.2
Total Sugars: 0.6g
Carb.: 10.2g
Fiber: 0.4g
Total Fats: 13.9g
Cholesterol: 85.7mg
Protein: 26.8g
Sodium: 231.2mg
*Data provided by USDA
Leave a Review:
You are submitting anonymously. To submit under your username, please Sign in or join.