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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Piccata with Lemon, Capers and Artichoke Hearts Recipe

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This recipe for Chicken Piccata with Lemon, Capers and Artichoke Hearts is from Michael & Melissa's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
salt and ground black pepper
1/3c all-purpose flour
1/2tsp finely grated lemon zest
1/2tsp paprika
1/2tsp garlic powder
1T olive oil
1/2c fresh lemon juice
1/2c dry white wine
1/2c reduced-sodium chicken broth
1 14oz can artichoke hearts, quartered
1/4c drained capers
1c quick-cooking brown rice
Directions:
Directions:
Place chicken in zip-top bag and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions. Serve chicken and sauce with rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Angel hair pasta could be substituted for the rice.

 

 

 

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