Chicken Piccata with Artichoke Hearts The Best Recipes

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Chicken Piccata with Artichoke Hearts

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.

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4 M	Ready in : 50M

Notes :

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