Spinach and Artichoke Chicken Piccata

Spinach and Artichoke Chicken Piccata

Spinach and Artichoke Chicken Piccata

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Chicken in a lemon, butter and caper sauce with spinach and artichokes!

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound chicken breasts (boneless and skinless), pounded thin or butterflied
  • salt and pepper to taste
  • 1 clove garlic, chopped
  • 1/4 cup dry white wine (or chicken broth)
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 1 cup artichoke hearts, sliced or coarsely chopped
  • 2 cups baby spinach, packed
  • 1 tablespoon butter
  • 1 lemon, juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
  1. Heat the oil and butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5-7 minutes per side, before setting aside.
  2. Add the garlic and saute until fragrant, about a minute.
  3. Add the wine and deglaze the pan by scraping any brown bits up off of the bottom of the pan with a wooden spoon as it sizzles.
  4. Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
  5. Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
  6. Add the lemon juice and season with salt and pepper to taste, before mixing in the parsley and enjoying!

Option: Dredge the chicken in flour before pan searing. This will give the chicken a crispy coating and help to thicken the sauce.

Nutrition Facts: Calories 343, Fat 20g (Saturated 7g, Trans 0.3g), Cholesterol 89mg, Sodium 317mg, Carbs 10g (Fiber 3g, Sugars 2g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam

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