Artichoke Chicken Piccata
A delightful twist on the classic piccata recipe featuring juicy chicken, zesty lemon, and savory marinated artichokes.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1.5 lbs. 1.5 lbs. boneless, skinless chicken breasts Cut into fillets if needed
- 1/2 cup 1/2 cup almond flour
- 1/4 cup 1/4 cup grated parmesan cheese Plus more to garnish
- to taste Sea salt and freshly ground pepper
- 2 Tbsps 2 Tbsps extra virgin olive oil Divided for cooking
- 2 Tbsps 2 Tbsps grass-fed butter or ghee
- 2 cloves 2 fresh garlic cloves, pressed
- 1 jar (6 oz.) 1 jar marinated artichoke hearts, drained and quartered
- 1/2 cup 1/2 cup white wine A dry white wine works best
- 1/2 cup 1/2 cup low-sodium or homemade chicken bone broth
- Juice of 1 Juice of 1 fresh lemon
- 3 Tbsps 3 Tbsps capers
- A small handful A small handful of fresh parsley, chopped
Instructions
Preparation
- Add almond flour to a shallow plate or bowl. Whisk in the parmesan cheese, sea salt, and freshly ground pepper to create a flavorful coating.
- Dredge each piece of chicken in the almond flour mixture, shaking off any excess.
Cooking
- Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil.
- Cook the chicken in two batches, ensuring you don’t overcrowd the pan. Each side should be golden brown, taking about 3-4 minutes. Use the remaining oil for the second batch and then transfer the chicken to a plate.
- In the same pan, add the butter, garlic, and artichokes. Sauté for about 2 minutes until the garlic is fragrant.
- Stir in the wine and let it simmer until the liquid is reduced by half, which should take about 3 minutes.
- Pour in the broth, lemon juice, and capers. Continue cooking until the sauce thickens slightly, approximately 5-6 minutes.
- Return the chicken to the pan and cook until it’s heated through.
- Serve by spooning the sauce over the chicken and sprinkle with parsley and extra parmesan if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the chicken moist. For variations, consider adding spinach or sun-dried tomatoes, or swapping chicken for shrimp.