Chicken Piccata with Lemon, Capers, and Artichokes

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 481, total fat 8 G., saturated fats 1 G., proteins 36 G., carbohydrates 62 G., fiber 9 G., cholesterol 83 mg, sodium 881 mg, sugar 2 G.

This easy-to-make dish is filled with the delicious flavors and aromas of Italian cuisine. Chicken cutlets are dredged in flour and fried until golden brown. Then, lemon juice, white wine (dry vermouth will also work), capers, and canned artichokes are added to the pan, creating a wonderful sauce for the chicken. Serve with healthy brown rice and lima beans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 boneless, skinless chicken breast halves (100g each)
1/3 cup flour
0.5 tsp finely grated lemon zest
0.5 tsp paprika
0.5 tsp garlic powder
1 tbsp. l. olive oil
1/4 cup freshly squeezed lemon juice
0.5 cups dry white wine
0.5 cups lightly salted chicken broth
1 can (400g) canned artichoke hearts, quartered
1/4 cup capers, drained
1 cup instant brown rice
0.5 cups frozen lima beans

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, lemon zest, paprika, garlic powder, brown rice, lima beans, Artichokes, capers

Cooking the dish according to the recipe:

Place the chicken in zip-lock bags and pound with a meat mallet or rolling pin until the chicken is 0.5 cm thick. Remove the chicken from the bag and season with salt and pepper on all sides. In a shallow bowl (or bag), combine the flour, lemon zest, paprika, and garlic powder. Mix well. Add the chicken and turn to coat. Remove the chicken from the flour mixture and shake off any excess flour.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes per side until golden brown and cooked through.

Add lemon juice, wine, and chicken broth and bring to a simmer. Cook for 5 minutes, until the chicken is cooked through and the sauce has thickened. Add the artichoke hearts and capers and cook for 1 minute, until heated through.
Cook the rice according to package directions, adding the lima beans early in the cooking time. Serve the chicken and sauce over the rice.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Easy Chicken Recipes / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Food Network - recipes

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