Chicken Piccata with Artichokes
This is your favorite traditional chicken piccata but with a small twist - artichokes. You will adore the recipe for Chicken Piccata with Artichokes! It is hearty, rich, and slightly nutty because of the vegetables. I love the texture the most, though - crispy chicken with succulent inside and tender artichokes. This piccata recipe screams Mediterranean because of capers, olive oil, and fresh herbs! Plus, I served it with feta cheese!
Ingredients
- 2 chicken breasts
- salt and pepper (to taste)
- 1 tsp ground ginger
- 2 tbsp all-purpose flour
- 1 tbsp butter
- 1 tbsp olive oil
- ½ cup chicken broth
- 3 garlic cloves (chopped)
- ½ cup artichoke hearts
- ⅓ cup capers
- 2 tbso lime juice
- ¼ cup fresh parsley (chopped)
- 1 cup feta (cubed)
Instructions
Prepare and Fry the Chicken
- Debone the chicken thighs and remove the skin (if you want).
- Place the meat in a zip lock bag and tenderize it with a kitchen mallet.
- Massage it with spices: salt, pepper, and ginger. Coat it with all-purpose flour on both sides.
- Heat a non-stick pan over medium. Sear the chicken over butter and olive oil, 5 minutes per side.
Making the Sauce
- In the same pan you fried the chicken in, add finely chopped garlic, artichoke hearts, and capers. Sautee until garlic is soft. Pour in some chicken broth and lime juice. Simmer for 5 minutes.
Assembling the Sauce
- Place the chicken back in the pan and simmer until the broth mostly evaporates, leaving a saucy texture. That’s somewhere between 5 and 10 minutes.
Serve
- Serve the piccata with feta cheese or any other side you fancy. Garnish with fresh parsley.