Chicken Piccata


  • 4 (4-oz.) each raw chicken breasts, boneless, skinless

  • 1 Tbsp. whole wheat flour or white flour

  • 1 tsp. salt

  • 2 Tbsp. olive oil

  • 2 tsp. minced garlic

  • 3 Tbsp. fresh lemon juice

  • ½ cup vegetable or chicken broth

  • 6 Tbsp. capers

  • 1 (14-oz.) can quartered artichoke hearts, packed in water, drained

  • 2 cups sliced mushrooms


  1. Place chicken in a resealable plastic bag. Add flour and salt and seal. Shake to coat chicken.

  2. Heat oil in a large skillet over medium-high heat.

  3. Add chicken, cook for 3 minutes on each side, or until browned.

  4. Add garlic; cook for 1 to 2 minutes or until tender.

  5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

  6. Serve over cauliflower rice to soak up all the juices.


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