The lemon combined with the flavors of the capers and artichoke hearts make this chicken dish very fresh and light. The term “piccata” refers to the sauce containing lemon and spices. For this recipe you only need one medium sized lemon for both the zest and the fresh juice. Enjoy!
Ingredient
- 4 (4-ounce) boneless, skinless chicken breast halves
- Salt and ground 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 and drained
- 1/4 Cup drained capers
Directions
Place chicken in zip-lock bags and pound with a meat mallet or polling pin until 1/4-inch think. 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 3 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 3 minutes to heat through.
Serve with your choice of rice or couscous.