Artichoke Chicken Piccata with Lemon and Capers

1. 1

   Combine the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. Dredge the chicken pieces one at a time lightly in the flour mixture.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes on each side, or until well browned. Remove them from the skillet and set aside.

3. 3

   In the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes.

4. 4

   Pour the white wine into the skillet, increase the heat to high, and cook until reduced by half, 4 to 5 minutes.

5. 5

   Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes.

6. 6

   Stir in the capers and butter.

• Calories 544.7 kcal High
• Protein 62.39 g Good Source
• Carbs 25.13 g Moderate
• Total Fat 18.22 g High
• Saturated Fat 5.74 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 173.76 mg High
• Sodium 1352.56 mg High
• Fiber 1.35 g Low Source
• Sugar 2.34 g Low Source
• Added Sugar 0.06 g Low Source
• Calcium 19.45 mg Low Source
• Iron 3.4 mg Moderate
• Potassium 175.46 mg Low Source
• Vitamin A 27.18 mcg_rae Low Source
• Vitamin C 1.82 mg Low Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷