Chicken Piccata with Artichokes

Ingredients

4 boneless chicken breasts cut in to 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
All-purpose flour for dredging
4 tablespoons extra virgin olive oil
1 cup reduced sodium chicken broth
1/3 cup lemon juice
1/4 cup capers, rinsed
1 cup canned artichoke hearts, chopped
1 12 oz box of penne rigate, cooked
2 tablespoons flat leaf parsley
Freshly grated Parmesan cheese

Preparation

1
In a large bowl combine chicken with salt and pepper.
2
Lightly dredge the chicken.
3
In a large skillet on medium heat pour in extra virgin olive oil.
4
Add chicken and cook until brown and juices run clear, about 12 minutes.
5
Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.
6
Reduce to simmer for 3 minutes.
7
Stir in penne rigate until combined.
8
Add in parsley and transfer to serving bowl.
9
Sprinkle with parmesan cheese.

Yield:

6.0 servings

Added:

July 13, 2011

Creator:

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