Chicken Piccata With Lemoncapers And Artichoke Hearts Recipes

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CHICKEN PICCATA WITH ARTICHOKE HEARTS



Chicken Piccata with Artichoke Hearts image

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ 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
½ 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
¼ cup capers, with liquid
2 tablespoons butter

Steps:

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

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS RECIPE - (4.5/5)



Chicken Piccata with Lemon, Capers and Artichoke Hearts Recipe - (4.5/5) image

Provided by Belinda

Number Of Ingredients 13

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice

Steps:

  • Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: Quick Fix Meals with Robin Miller Episode: Spring Fling Place chicken in zip-top bags 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 and cooked through. 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.

LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

LEMON CHICKEN PICCATA



Lemon Chicken Piccata image

This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Provided by LemonLush

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  • Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  • Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  • Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g

LEMON CHICKEN WITH ARTICHOKES AND CAPERS



Lemon Chicken With Artichokes and Capers image

Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 medium onion, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breast, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemon, juice of
1 grated lemon, zest of
1 (6 ounce) jar marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste

Steps:

  • Heat the olive oil in a large skillet.
  • Add the onion and garlic and cook for three minutes.
  • Add the chicken and cook until lightly browned.
  • Add the mushrooms and cook 2 minuts more.
  • Add the flour and cook 1 minute, stirring.
  • Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
  • REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
  • Add the artichokes.
  • Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
  • Season with salt and pepper.
  • Serve the chicken and sauce over linguini or rice and garnish with the capers.

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