Chicken and Artichoke Piccata
20 min prep
25 min cook
Serves 4
Ingredients
- 2 tbsp Grapeseed Oil
- 1 lb Thin Sliced Chicken Breasts
- 1/2 tsp Kosher Salt, plus more as needed
- 1/2 tsp Ground black pepper, plus more as needed
- 1 cup All Purpose Flour, plus more as needed for dredging
- 1/3 cup Shallots, minced fine
- 15.5 oz Quartered artichokes, drained and rinsed
- 1/3 cup Capers, rinsed and drained
- 3/4 cup Chicken Stock
- 1/4 cup Fresh lemon juice, juiced
Shop ingredients
- Item, Ottavio Grapeseed Oil. Quantity: 1 each. Price: $7.26.
- Item, Hill Country Fare Boneless Skinless Thin Sliced Chicken Breast. Quantity: 1 each. Price: $7.37.
- Item, H-E-B Coarse Kosher Sea Salt. Quantity: 1 each. Price: $2.60.
- Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
- Item, Hill Country Fare All Purpose Flour. Quantity: 1 each. Price: $1.37.
- Item, Fresh Shallots. Quantity: 1 each. Price: $0.46.
- Item, Fresh Artichokes. Quantity: 1 each. Price: $2.37.
- Item, Mario Capote Capers. Quantity: 1 each. Price: $4.56.
- Item, H-E-B Organics Chicken Stock. Quantity: 1 each. Price: $2.24.
- Item, Lakewood Organic Fresh Pressed Pure Lemon Juice. Quantity: 1 each. Price: $3.93.
Instructions
- Place a large non-stick skillet over medium heat, add oil and allow to get hot. Meanwhile, prep chicken.
- Season chicken breasts liberally with salt and pepper on both sides. Place flour into shallow dish and dredge breasts in flour to fully coat. Shake off excess flour and place chicken in hot pan.
- Cook chicken 2 to 3 minutes per side or until browned and crispy on each side. Remove chicken to a plate to rest while making sauce. Cook chicken in batches so as not to overcrowd pan.
- In same pan add shallots and artichokes. Stir fry for 2 to 3 minutes or until shallots are translucent. Add capers, chicken stock and lemon juice. Bring to a simmer and allow to reduce to a sauce consistency. I like to whisk in approximately 2 tablespoons of butter at this point to finish my sauce as an added option.
- Add chicken back to pan and coat with sauce, garnish with fresh parsley if desired and serve over rice or pasta. Season to taste as needed.
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories370
- % Daily Value*
- Total Fat
- 11g
- 17%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 28%
- Sodium
- 710mg
- 30%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 8g
- Sugars
- 3g
- Protein
- 37g
- Vitamin C
- 25%
- Calcium
- 6%
- Iron
- 15%
- Vitamin A
- 2%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.