Chicken Piccata with Artichokes
By: Jennifer
Published: Wednesday, July 13, 2011 - 6:27am

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.