lunch

Chicken Piccata with Artichokes

Name: Chicken Piccata with Artichokes
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup canned artichoke hearts, chopped; 2 Tablespoons Capers; 4 boneless chicken breasts cut in to 1 inch cubes; 4 tablespoons extra virgin olive oil; 2 tablespoons flat leaf parsley; All-purpose flour for dredging; 1/3 cup lemon juice; Freshly grated Parmesan cheese; 1 12 oz box of penne rigate, cooked; 1/2 teaspoon pepper; 1 cup reduced sodium chicken broth; salt

“Chicken Piccata with Artichokes is a main course that serves 6. One serving contains 529 calories, 47g of protein, and 23g of fat. For $3.18 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. A mixture of extra virgin olive oil, flour, flat leaf parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Try Chicken Piccata with Artichokes, Chicken Piccata, and Chicken Piccata for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Artichoke heartschopped1 cup
Capers2 tbsp
Chicken breasts4
Extra virgin olive oil4 tbsp
Flat leaf parsley2 tbsp
Flour6 servings
Lemon juice⅓ cup
Parmesan cheese6 servings
Penne rigatecooked12 oz
Pepper½ tsp
Reduced sodium chicken broth1 cup
Salt6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
In a large bowl combine chicken with salt and pepper.Lightly dredge the chicken.In a large skillet on medium heat pour in extra virgin olive oil.
2
Add chicken and cook until brown and juices run clear, about 12 minutes.Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.Reduce to simmer for 3 minutes.Stir in penne rigate until combined.
3
Add in parsley and transfer to serving bowl.

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