Chicken Piccata with Artichokes

    50 min

    I came up with this recipe through much trial and error. It has wonderful flavour and is even better the next day! I like to serve it over pasta.

    288 people made this

    Serves: 4 

    • 100g plain flour
    • 1/8 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/2 teaspoon Italian herb seasoning
    • 4 skinless, boneless chicken breast fillets, pounded 1cm thick and cut into thirds
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 1 onion, minced
    • 125ml white wine
    • 400ml chicken stock
    • 2 tablespoons lemon juice
    • 1 (400g) tin artichoke hearts, drained and chopped, liquid reserved
    • 4 tablespoons capers, with liquid
    • 30g butter

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Mix together the flour, garlic powder, salt, pepper and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
    2. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the pan and set aside.
    3. Using the same pan, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the pan, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken stock, lemon juice, artichoke hearts, reserved artichoke liquid and browned chicken to the pan. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

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    Reviews in English (311)


    Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious.  -  15 Feb 2009  (Review from Allrecipes US | Canada)


    This recipe was terrific - made it a couple of hours ahead of time and only had to reheat while I cooked the angel hair. Even my pickiest eaters loved it. Added italian seasoning mix of sea salt,rosemary, garlic, sage, pepper, oregano and fresh basil to flour mix, increased wine to one cup, halved the artichoke hearts. Will add more fresh garlic next time but otherwise it was fantastic!  -  22 Feb 2009  (Review from Allrecipes US | Canada)


    We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon, but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it, and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish!  -  26 Apr 2009  (Review from Allrecipes US | Canada)