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Chicken Piccata with Artichoke Hearts
Rachel Kim

Chicken Piccata with Artichoke Hearts

Briny artichokes make quick chicken piccata feel like a full skillet rather than four cutlets in sauce. Let the lemon-butter liquid reduce before the chicken returns or the flour coating will wash off. Total time: 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 can 14 oz quartered artichoke hearts, drained
  • 3/4 cup low-sodium chicken broth
  • 3 tbsp lemon juice
  • 2 tbsp unsalted butter
  • 2 tbsp drained capers

Method
 

  1. Season the chicken with salt and black pepper and dredge it lightly in flour, shaking off the excess.
  2. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side, until golden and 165°F inside, then transfer it to a clean plate.
  3. Add the artichokes and cook cut-side down for 2 minutes until browned in spots.
  4. Pour in the broth and lemon juice, add the capers and simmer for 4 minutes, scraping the skillet.
  5. Swirl in the butter, return the chicken and spoon the sauce and artichokes over the cutlets.