These tasty mushrooms have a marinade that is enhanced by tarragon vinegar and garlic.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup all-purpose flour
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, minced
- ½ cup white wine
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons lemon juice
- 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- ¼ cup capers, with liquid
- 2 tablespoons butter
Instructions
- 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.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
- Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. 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. Stir in the capers and butter.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 1528 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I think the recipe was spot on. I did, however, add more things that I liked. So I doubled the amount of garlic and lemon and added the juice from both the capers and the artichoke hearts. My family raved about it and gobbled it up. I love leftovers, but this dish only lasted a day. For sides, I made Quinoa, sautéed string beans with garlic, and roasted broccoli.
I try to make recipes exactly as written, otherwise, you are making a different recipe! As written, this one is tasty and pleasing to all in my dinner group!
Made this many times. Always delicious. Family favorite!
This was a pretty dish and very tasty. It will definitely be a keeper.
I enjoyed this dish tremendously! The only thing I would do differently is add more lemon juice, but my friends and I all liked it a lot.
I put 5 stars because I will follow this recipe , I am a Chef at a 5 Star restaurant and have made this 100’s of time in the restaurant, it’s made to order and is called a pan sauce, It looks like some of the Cooks out there need to learn about pan reduction, That read all the reviews You made it wrong if you are the only 1 star review out of hundreds, just saying…
Fantastic recipe that reminded me most of piccata that I’m familiar with. I did use a cornstarch slurry at the end (1 tb CS:2 tbs water) and it took 30 minutes instead of 20. For sure this will be in our regular rotation. Thank you for posting it!
Delicious!
Delicious! Great for the whole family.
Read the reviews. My husband didn’t.. It’s runny and there’s no flavor. The liquid sauce drains all the flavor from the artichokes and capers. Pick another recipe. Sure ppl are giving it higher stars but they all amended the recipe. Even the original author amended it in a comment.
This was so tasty! Made it exactly like it said. Just cut it in half since there was just the 2 of us. I will definitely be making this again. Made with anger hair pasta, a grilled romaine salad, and garlic bread.
amazing !!!!
I sliced the chicken. In 1/2 inch pieces. Then fried. And added a little more wine. Was delicious
So so good!
I love all the ingredients of this recipe. I have also had chicken Piccata at a favorite restaurant so I was excited to try and had some idea what to expect. My husband and I are split on this; he thought it was great (5 stars) I thought it was good but not that memorable (3 stars) so I settled in the middle at 4 stars for this review. We followed the recipe exactly except I cooked in my cast iron pan. While he was licking his plate, I was more meh. Served with mashed potatoes (that’s how the restaurant I tried this serves it) and sautéd green beans. Glad I tried! And for the record, my hubby is a fan!
My family really enjoyed this served over angel hair pasta. This made a lot of sauce when prepared as is. I was concerned it would be too salty because of the caper brine, but it was fine. I used quartered artichoke hearts snd did not chop them further – halves may have made for a neater looking ostentation. All around excellent dish.
I left out the Italian seasoning and used lime juice instead of lemon juice. It was delicious – a definite keeper!
Great recipe, that I’ve made many times for my wife and kids. Quick and easy to make, but very classy and tasty to serve over rice. Wish I had this recipe back in my single days!
We’ve been making this recipe, ingredients as-is, since 2012 and it never disappoints. I’m finally reviewing since we’re making it once again. We only tweak the cooking since we use an old-timey electric skillet from the ’60s (an appliance heirloom!).
Nice weeknight meal. I followed the directions for the flour coating, but it turned out to be way to much. For 2 ppl, I used 1 large 19oz chicken breast cut for thicker filets. Followed the chicken searing time, but didnt get much of browning, so went a couple minutes longer. I only used 1/2 onion but increased to 3 garlic cloves. I used a Chenin Blanc white wine, squeezed fresh meyer lemon juice. Unfortunately, I forgot to reserve the artichoke liquid, but I dont think the flavor suffered. Overall I liked the recipe and will make this again when I’m in the mood for artichoke hearts.
Absolutely delicious. I made this in the crockpot, sautéed the chicken first then threw everything in at once it was wonderful served over spaghetti. We even shared with our neighbors.