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Chicken Piccata with Artichokes recipe

Chicken Piccata with Artichokes recipe


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I came up with this recipe through much trial and error. It has wonderful flavour and is even better the next day! I like to serve it over pasta.

287 people made this

IngredientsServes: 4

  • 100g plain flour
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon Italian herb seasoning
  • 4 skinless, boneless chicken breast fillets, pounded 1cm thick and cut into thirds
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, minced
  • 125ml white wine
  • 400ml chicken stock
  • 2 tablespoons lemon juice
  • 1 (400g) tin artichoke hearts, drained and chopped, liquid reserved
  • 4 tablespoons capers, with liquid
  • 30g butter

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. 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.
  2. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the pan and set aside.
  3. Using the same pan, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the pan, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken stock, lemon juice, artichoke hearts, reserved artichoke liquid and browned chicken to the pan. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

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Reviews & ratingsAverage global rating:(416)

Reviews in English (311)

by June Puleo Wallace

Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious.-15 Feb 2009

by chefgail

This recipe was terrific - made it a couple of hours ahead of time and only had to reheat while I cooked the angel hair. Even my pickiest eaters loved it. Added italian seasoning mix of sea salt,rosemary, garlic, sage, pepper, oregano and fresh basil to flour mix, increased wine to one cup, halved the artichoke hearts. Will add more fresh garlic next time but otherwise it was fantastic!-22 Feb 2009

by Marianne

We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon, but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it, and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish!-26 Apr 2009


Chicken, Asparagus & Artichoke Piccata

This Paleo Chicken Piccata with Asparagus and Artichokes is a great one pan dish that takes just 30 minutes to make. The chicken is coated in a almond flour coating and served with a zesty lemon and caper sauce. This dish is Whole30, Paleo, Keto and Grain/Gluten Free.


I’m always looking for interesting new ways to cook plain old chicken breasts. The ideal dish will have lots of flavour, be easy to make (require less than 35 minutes) and taste good as leftovers. This chicken piccata ticks all of the boxes and then some.


Chicken Piccata is an Italian dish made with flour coated chicken breasts that are cooked until crisp and golden and then covered in a sauce of white wine, chicken stock, lemon juice and capers. In my healthier Paleo Chicken Piccata I used almond flour and added in artichoke hearts and asparagus for some vibrant colour and added vitamins.


If you are short on time you can use canned artichoke hearts, but as artichokes are currently in season I prefer to buy them fresh. If you can find small artichokes they are ideal, pull off approximately 2/3 of the outer leaves, peel the stem and then cut the top 1/2 of the flower off. Place the prepared artichokes facing down in a pot filled with 1 inch of water and simmer covered for 12 to 15 minutes. The artichokes are ready when the stems become tender and can be easily pierced with a fork.


Depending on your taste, you may want to add more lemon juice for a zestier flavour, or more capers which add a delicious hit of saltiness. If you are a pescatarian, I think this dish would work just as well if you substituted the chicken for white fish (such as halibut or sea bass) or prawns.

Here are a few other one pan chicken recipes that you will love:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Let’s get right to it and let me show you how quick and easy Chicken Piccata is.

There are some kitchen tools that can help you in more than one way. Enter the salad spinner. This kitchen tool will help make these artichokes perfect!

Drain the artichokes from the water they are preserved in. Spin them a few times in the salad spinner to help remove the excess water.

Tip! If you do not have a salad spinner, you can use a strainer, just shake it to help drain the water.

Tip! Do not stop the spinner abruptly as it can brake the artichokes. Slowly let the spinner stop with the help of the stop button, just do it gently.

Put the flour in a plate and season with salt and pepper. Lightly toss the artichokes in the seasoned flour.

Transfer the artichokes back into the spinner. Spin them once more, ever so lightly so they don’t break too much.

Using the same seasoned flour, toss the chicken cutlets and coat them on both sides. Set the chicken aside.

Tip! Tossing the chicken in flour helps thicken the sauce.

Set yourself up with a little frying station:

-the flour coated artichokes

-the flour coated chicken cutlets

-two plates, one lined with paper towels to help absorb the excess oil from the artichokes and one to place the chicken once it has been seared.

Add enough extra virgin olive oil to coat the bottom of a large sauté pan. Let the oil heat up and start frying the artichokes.

Tip! A great way of knowing if the oil is hot enough is to move the pan a bit and if you see little ruffles in the oil, it means it’s nice and hot.

Cook the artichokes on all sides until golden and crispy.

Once the artichokes are golden on all sides, place them on to the paper towel lined plate to help absorb the excess oil.

Tip! If you like food on the saltier side, salt the artichokes again right after they are out of the frying pan. The hot artichokes will absorb the salt beautifully.

In the same frying pan used for the artichokes, if needed, add a bit more extra virgin olive oil and start searing the chicken cutlets on both sides, about 2 minutes per side.

As the chicken gets cooked, set it aside on a clean plate.

Tip! Cook the chicken on both sides just until it is seared slightly golden. The chicken is very thin and it will overcook easily.

While the chicken is cooking, chop the garlic and capers. Chop them finely, so much so that it resembles a paste like consistency.

Once the chicken is all cooked and removed from the pan, add an extra splash of extra virgin olive oil and sauté the capers and garlic for a few seconds.

Add the vegetable stock and the lemon juice into the pan with the capers. Let the mixture simmer for 2-3 minutes.

Tip! The garlic burns quickly, so make sure you have the vegetable stock and lemon ready to go before adding the garlic and capers into the pan.

Add the chicken cutlets and cook in the sauce for 2-3 minutes. Turn the heat off and plate immediately. Pour the excess sauce all over the chicken.

Top the chicken with the crispy artichokes and sprinkle finely chopped flat leaf parsley on top for a pop of color.

I love to serve this chicken with sautéed spinach, roasted potatoes, a simple salad or pasta dressed in butter and parmesan cheese. Keep whatever you serve this with simple, as the chicken and the artichokes drenched in the sauce are the stars!


HOW TO MAKE CHICKEN PICCATA

Chicken Piccata is really a no-fuss recipe, simple, fresh and quick. No harsh spices or sophisticated cream sauces, no long list of ingredients.

Start off with a dusting of flour to cover the chicken, which is then seared in butter on both sides. That flour coating on the chicken sticks to the skillet and helps thicken up the lemon sauce magically.

Now, the chicken gets removed and more butter goes into the skillet, along with plenty of garlic, some lemon slices, artichoke slices and fresh thyme.

After a quick round of sauteing, the chicken goes back in with some lemon juice and stock on medium heat for 3 mins. A secret ingredient finishes off and rounds up the flavors—Greek yogurt!

It adds a hint of creamy feel with a nice zesty tangy note that perfectly compliments the lemon, the chicken, the capers, the artichokes – everything! You can use sour cream, or cream cheese if you want a creamier and less tangy feel.


Chicken Piccata with Artichokes

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1 x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Description

Regular chicken piccata is great, but chicken piccata with artichokes is FABULOUS. Try this easy recipe for your next dinner party (or regular weeknight supper) and see!

Ingredients

  • 4 skinless, boneless chicken breasts, about ½ inch thick
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • ¼ cup all-purpose flour
  • ⅛ teaspoon pepper
  • ¼ cup butter
  • ½ cup chicken stock
  • 1/2 cup white wine
  • 1 9 ounce package of frozen artichoke hearts, thawed
  • 1/2 cup fresh chopped parsley
  • 2 tablespoons capers
  • Lemon slices for garnish

Instructions

  1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
  2. Mix up the flour and pepper. Dip the chicken in the egg/lemon mixture, then in the flour.
  3. Melt the butter in a large pan and brown the coated chicken pieces about 4 minutes per side. Set aside.
  4. Add the remaining 2 tablespoons of lemon juice to the chicken broth and pour liquid into skillet. Add wine, capers and artichoke hearts.
  5. Cover and simmer for 5 minutes. Return chicken to pan along with the capers and all but 2 tablespoons of the parsley and heat it through, about 2-3 minutes.
  6. Garnish with lemon slices and fresh parsley. This recipe is wonderful as is, but you can also serve over pasta or polenta!

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe? Click here to email them the link!

Published on February 26, 2017

I'd love to hear what you think! Cancel reply

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

This recipe looks & sounds fabulous and love the addition of artichokes, but now I’m totally distracted by the cute pup! How could you possibly get any work done? How adorable!

Kate says

I know!! I was having puppy memories all day long. :)

Hello Kate! I have never made chicken piccata before and it sure seems like something I should try!

Kate says

How cute is Vivian?! And how delicious does this dish sounds?! We are big chicken piccata fans at our house Kate and never thought to add artichokes. Totally tasty idea!

Kate says

I make it this way also but still include capers, I swear I see them in the picture but not in your ingredient list, seeing things?

Now I see them mentioned in the instructions, whew!

Kate says

You are SO right – I left them out of the recipe! Just added them back in – thanks for the catch! :)

Awww! I am a HUGE dog lover, so that particular meeting would have put me in the best mood! Such a cutie! And speaking of love, I LOVE me some piccata! Seriously, I made it a few days ago for dinner and now I’m thinking I need a repeat performance, only this time I need to make your marvelous piccata with ARTICHOKES! Such a delicious addition, my dear! I’m definately swooning… over this dish and that pup! Cheers! Xo

Kate says

We both NEED mini dachshunds now, right.

I have never had chicken piccata although I have heard of it many times. Your version sounds delicious, I love the artichokes inside. The dog is cute. :)

Kate says

Oh Adina, you have to try it – it’s the best!!

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!


CREAMY CHICKEN PICCATA

Chicken Piccata is a classic Italian recipe that’s made with thin sliced chicken cutlets that are dredged in flour before being fried to a crispy golden brown. Topped with a tangy lemon sauce that’s spiked with capers, it’s simple chicken recipe that’s easy to prepare.

This version of chicken piccata has a creamy piccata sauce that’s loaded with mushrooms and artichokes making it a great option for a one pan meal.

HOW TO MAKE IT

My Creamy Chicken Piccata recipe couldn’t be easier to make….simply dredge your chicken in seasoned flour and add to a searing hot skillet.

Brown and then remove to a warm platter.

To make the piccata sauce, saute your veggies in a bit of butter then deglaze with wine and chicken stock. A splash of half and half makes it creamy without adding a ton of calories. AND….you only have on pan to clean. How AWESOME IS THAT.

WHAT TO SERVE WITH IT

This easy Chicken Piccata recipe is fantastic served with my favorite pasta side dish and a light green salad for a healthy, light dinner your family will request over and over again.

You can also make it a heartier meal by serving on top of a pile of mashed potatoes or alongside a mountain of baby Yukon gold potatoes.


Chicken Artichoke Piccata

Butterfly chicken breasts and then cut in half. Pound down to desired thinness.

Coat chicken with 1 Tbsp flour and drench in egg wash.

Mix salt and pepper together with breadcrumbs on a plate. Coat chicken on both sides so bread crumbs evenly adhere.

Heat 2 tsp of olive oil in skillet over med-high heat. Add chicken and cook thoroughly (3-5 min either side). Reduce heat to medium. Set chicken aside on a plate.

In a separate bowl whisk together lemon juice, chicken broth, and 1 tsp of flour.

Using the same skillet heat a tsp of oil and garlic (one minute). Add whisked broth mixture to skillet and simmer until thickened. Slowly stir in vinegar, wine, capers and artichoke hearts. Once blended, stir in butter.

Add chicken and simmer on low for 2 minutes.

Serve over cooked, al dente pasta with additional sauce spooned over the top, if desired.


Chicken Piccata With Artichokes

this looks fucking delicious. i have no complaints. i want to make this for dinner tonight!!

i do have two things to say tho, because this is r/gifrecipes and everyone has opinions: iɽ maybe add the lemon zest right before serving, after you warm the chicken. it's more pungent/potent when it's 'uncooked' but 3 minutes isn't very long so itɽ probably be ok.

also the olive oil and butter together are for flavor. it's not to help preventing the butter from burning. if your chicken cutlets are burning when you cook them in butter your heat is too high.

[EDIT] I made it!! It was SO GOOD. I only made enough for two, and i didn't bread the chicken cause i'm lazy. it was still delicious!

Yes I was thinking the same with lemon zest. This looks bomb. I don't usually eat pasta though for dietary reasons, I usually just add more veggie. What would go well with this? Asparagus? Brussel sprout?

Glad it was awesome! Also, nice cat.

You seem like a nice dude

INGREDIENTS

1 pound long fusilli pasta, or linguini

6 boneless, skinless chicken cutlets, pounded to 1/4 inch thickness

6 tablespoons extra-virgin olive oil, divided

6 tablespoons unsalted butter, divided

1, 15 ounce can artichoke hearts, drained and quartered

3/4 cup low-sodium chicken broth

4 tablespoons small capers, rinsed and drained

Chopped parsley and Parmesan cheese, for garnish

INSTRUCTIONS

Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directs. Drain the pasta, reserving 1/4 cup of cooking water.

Season chicken cutlets with salt and pepper on both sides.

Pour the flour into a shallow dish and season with 1 teaspoon salt. Coat each piece of chicken with the seasoned flour, making sure to shake off any excess.

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 minutes. Working in batches, repeat with remaining chicken.

Transfer to a paper towel-lined plate.

To the same pan, add the garlic and artichoke hearts, and sauté just until the garlic is fragrant, about 30 seconds to 1 minute. Add the wine and chicken broth and scrape up any browned bits on the bottom of the pan. Bring mixture to a simmer and cook until the liquid is reduced by half, about 2 to 3 minutes.

Stir in the lemon zest and capers. Reduce the heat to medium-low and bring to a simmer. Add additional salt and pepper if needed, and return the chicken back to the pan to coat with sauce. Simmer the chicken in the sauce for about 3 minutes to warm through.

Remove the chicken, whisk in the remaining butter and allow to simmer for about 4 minutes or until the sauce has thickened. Add the cooked pasta to the sauce.

Use tongs to evenly coat each noodle with the sauce, adding reserved pasta water if needed. Sprinkle with chopped parsley and Parmesan cheese. Serve immediately alongside the chicken.


Welcome To The Domestic Curator


Hello, I'm Ronda Chesser Porter. I have an extensive background in cooking and floral design, and after a short stint in party planning, I now work on my blog, The Domestic Curator, full-time. Here, I enjoy sharing my love of cooking, decorating, floral design, entertaining, traveling the world and spending time with family and friends. I am married to Mr.P, a self-employed CPA with a good heart. We have shared many adventures while raising our two amazing children and now take much pleasure in this little empty nest of ours. I believe life does not have to be elaborate or extravagant to be amazing!

Ingredients


  • 3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total
  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 Tbs. olive oil
  • 2 Tbs. unsalted butter, at room temperature
  • 2 garlic cloves, chopped
  • 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
  • Juice of 1 lemon
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley



Instructions

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

Return the pan to medium-high heat do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers.

Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the seasoning.

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately.