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Chicken Piccata with Artichokes

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Chicken Piccata with Artichokes
Ingredients
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 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
  • 1/2 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
  • 1/4 cup capers, with liquid
  • 2 tablespoons butter
Instructions
1
Combine the flour, garlic powder, salt, pepper, and Italian seasoning in a bowl.
2
Gradually coat the chicken pieces one at a time with the flour mixture, ensuring they are lightly covered.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Sear the chicken pieces for 2 minutes per side, or until they achieve a golden brown color.
5
Transfer the chicken pieces to a separate plate and set them aside.
6
Using the same skillet, sauté the minced garlic and sliced onion until they become soft and translucent, approximately 5 minutes.
7
Pour in the white wine and increase the heat to high, allowing it to simmer until it has reduced by half, around 4-5 minutes.
8
Add the chicken broth, lemon juice, artichoke hearts, and reserved artichoke liquid to the skillet.
9
Return the browned chicken pieces to the skillet, then reduce the heat to medium and let it simmer until the sauce thickens, roughly 20 minutes.
10
Stir in the capers and melted butter to complete the dish