Chicken Piccata with Artichokes

August 22, 2016
Chicken Piccata with Artichokes |
Serves 6 People
Prep time
Cook Time

Feel free to use veal or chicken for this recipe.  The classic Italian version uses veal.  I was inspired to make this after I had it at a restaurant recently.  You can assume that this is a healthier version than the one I had…but it’s still more on the comfort food side.

Be careful with the lemon, a little lemon can go a long way.  If you add too much lemon, even it out by adding more broth or cream.

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Chicken Piccanta with Artichokes
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  • 3 Pieces
    Chicken Breast, boneless, skinless, sliced
  • 1/2 Cup
    Flour, All Purpose
  • Salt and Pepper to taste
  • 2 Tablespoons
    Olive Oil or Coconut Oil
  • 2
    Garlic, peeled and chopped
  • 1
    Marinated Artichoke Hearts, drained, jar
  • 2 Tablespoons
    Capers, drained
  • 1 Cup
    Dry White Wine (any you like)
  • 1 Cup
    Chicken Stock
  • Juice of a lemon (half might be enough)
  • 1 Tablespoon
    Butter, unsalted
  • 1/4 Cup
    Heavy Cream or Half and Half
  • 2 Teaspoons
    Cornstarch (optional)
  • 2 Tablespoons
    Parsley, fresh, chopped (optional)


  1. Cut the chicken breast in half by butterflying. Using a meat pounder, pound each chicken piece until they are all an even thickness. OR buy pre-sliced chicken breast. Set aside.

    On a large plate, pour flour and season with salt and pepper. Dredge each chicken piece in the flour. Shake off excess flour.

    In a large frying pan, heat 2 tablespoons of oil on medium heat.

    Chicken Piccata with Artichokes |
  2. Cook the chicken in batches to maintain even heat and space in the pan. About 4-5 minutes each side. Make sure chicken is cooked and meets an internal cooked temperature of 165 degrees F.

    Chicken Piccata with Artichokes |
  3. Melt butter in pan, add garlic and artichokes. Saute for 1 minute.

    Chicken Piccata with Artichokes |
  4. Pour in wine and scrap up the pan while allowing the wine to come to a simmer. Allow it to reduce by half.

    Chicken Piccata with Artichokes |
  5. Stir in broth, lemon juice (half only at first), and capers. Continue to simmer. About 5 minutes.

    Chicken Piccata with Artichokes |
  6. Add in heavy cream or half and half. Stir well.

    Taste the sauce and adjust seasons and lemon juice if needed.

    Add chicken back into pan. Allow chicken to cook on each sides again in the sauce.

    Chicken Piccata with Artichokes |
  7. Sprinkle with fresh chopped parsley. Serve hot on top of polenta or pasta.

    If you like the sauce to be thicker, mix cornstarch with water. Pour into sauce and allow to come to a simmer. About 1-2 minutes.

    Chicken Piccata with Artichokes |


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