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Lemon Artichoke Chicken Piccata is a vibrant and refreshing dish that captures the essence of Italian cuisine while offering a delightful twist with the addition of artichokes. This dish is not only a feast for the taste buds but also a visually appealing centerpiece for any meal. With its bright lemony flavor, tender chicken, and the unique texture of artichokes, it strikes a perfect balance between richness and lightness, making it suitable for both casual dinners and more formal gatherings.

Chicken Piccata with Artichokes

Discover the vibrant flavors of Lemon Artichoke Chicken Piccata, a delightful twist on the classic Italian dish! With tender chicken, zesty lemons, and earthy artichokes, this quick and easy recipe is perfect for both casual dinners and special gatherings. Enjoy it over pasta or with a fresh salad for a meal that looks as good as it tastes. Try it out and impress your family and friends! #ChickenPiccata #ItalianCuisine #HealthyEating #DinnerIdeas #Foodie
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup all-purpose flour

Salt and pepper, to taste

1/2 cup olive oil

4 cloves garlic, minced

1 cup artichoke hearts (canned or frozen, drained and chopped)

1/2 cup chicken broth

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1/4 cup capers, drained and rinsed

2 tablespoons fresh parsley, chopped

1/2 teaspoon crushed red pepper flakes (optional)

Lemon slices, for garnish

Instructions
 

Prepare the Chicken:

    - Slice each chicken breast in half horizontally to create thin cutlets. Lightly pound them to even thickness for quick cooking. Season both sides with salt and pepper.

      Dredge the Chicken:

        - Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off the excess.

          Cook the Chicken:

            - Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in batches (do not overcrowd the pan). Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

              Sauté the Garlic and Artichokes:

                - In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the chopped artichokes and cook for an additional 2-3 minutes.

                  Make the Sauce:

                    - Carefully pour in the chicken broth, lemon juice, and lemon zest, scraping up any brown bits from the bottom of the skillet. Bring to a simmer, then add the capers and crushed red pepper flakes if using. Allow the sauce to cook for about 5 minutes, letting it thicken slightly.

                      Return the Chicken to the Pan:

                        - Add the cooked chicken cutlets back to the skillet, allowing them to absorb the flavors of the sauce. Cook for another 1-2 minutes until heated through.

                          Garnish and Serve:

                            - Sprinkle with fresh parsley and serve hot, garnished with lemon slices. Pair with pasta or crusty bread to soak up the delicious sauce.

                              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4