Best Artichoke Piccata Recipes
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.
Provided by JAMMINMARTIN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
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
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS RECIPE - (4.5/5)
Provided by Belinda
Number Of Ingredients 13
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.
ARTICHOKE PICCATA
Curb that lemony piccata craving with this vegetarian comfort food.
Provided by evostoplight
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.
- Heat olive oil in a 10-inch skillet. Add garlic and capers; cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper; cook until lemon juice evaporates, about 2 minutes.
- Pour wine into the skillet; cook until evaporated, about 3 minutes. Add butter and noodles; toss to combine. Stir in reserved cooking water; cook until sauce coats noodles, about 3 minutes.
Nutrition Facts : Calories 482.4 calories, Carbohydrate 48.2 g, Cholesterol 62.5 mg, Fat 26.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.6 g, Sodium 950.4 mg, Sugar 1.2 g
CHICKEN PICCATA WITH LEMON,CAPERS AND ARTICHOKE HEARTS
Steps:
- Place chicken in zip bags and pound with mallet or rolling pin until 1/4 inch thick. Remove from bag and season with salt and pepper. Combine flour, lemon zest,paprika, garlic powder and coat chicken. Heat oil in large skillet--mdeium high. Saute chicken 2 minutes per side til brown and cooked. Add lemon joice and wine and broth and simmer 5 minutes. Add artichokes and capers and simmer one more minute Cook rice with lima beans. Serve chicken over rice and beans.
SPINACH AND ARTICHOKE CHICKEN PICCATA
Chicken in a lemon, butter and caper sauce with spinach and artichokes!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat the oil and butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5-7 minutes per side, before setting aside.
- Add the garlic and saute until fragrant, about a minute.
- Add the wine and deglaze the pan by scraping any brown bits up off of the bottom of the pan with a wooden spoon as it sizzles.
- Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
- Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
- Add the lemon juice and season with salt and pepper to taste, before mixing in the parsley and enjoying!
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