Chicken Piccata


  • 4 (6oz) boneless, skinless chicken breasts, lightly floured
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 cup lemon juice
  • 1 artichoke heart, quartered
  • 1/3 cup capers
  • 2 oz olive oil
  • 4 oz butter
  • Saute the chicken in olive oil until golden brown on all sides.
  • Drain off oil, add the white wine, chicken broth, lemon juice, artichoke heart and capers.
  • Simmer for 2 minutes.
  • Add butter and stir constantly until sauce thickens.
  • Serve over pasta.

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