Chicken Piccata



  • 4 (4-oz.) each raw chicken breasts, boneless, skinless
  • 1 Tbsp. whole wheat flour
  • 2 Tbsp. olive oil
  • 1 clove garlic, finely chopped
  • 2 Tbsp. fresh lemon juice
  • ½ cup low-sodium, organic vegetable broth
  • 6 Tbsp. capers
  • 1 (14-oz.) can quartered artichoke hearts, packed in water, drained
  • 2 cups sliced mushrooms


  1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add chicken, cook for 3 minutes on each side, or until browned.
  4. Add garlic; cook for 1 to 2 minutes or until tender.
  5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

Chicken Piccata

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