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Artichoke Chicken Picatta
Artichoke Chicken Picatta

Before you jump to Artichoke Chicken Picatta recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

Healthy eating helps bring about a feeling of wellness. When we eat more healthy meals and a smaller amount of the detrimental ones we usually feel much better. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. Shopping for snacks can be a challenge because you have so many options. Here are a few healthy snacks that can be used when you need an instant pick me up.

If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the morning. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.

A large selection of easy health snacks is easily available. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to artichoke chicken picatta recipe. To make artichoke chicken picatta you only need 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Artichoke Chicken Picatta:
  1. Take Chicken breasts
  2. You need Salt and Pepper
  3. Prepare Italian Breadcrumbs
  4. Prepare Vegetable oil for frying
  5. You need garlic, chopped
  6. Use Chicken Broth
  7. Use fresh lemon juice
  8. Use capers, washed from brine
  9. Prepare Butter
  10. Take Drained Can Artichoke Hearts (optional)
Steps to make Artichoke Chicken Picatta:
  1. You can pound the chicken thin or slice and pound to have smaller pieces. Make sure it's thin enough to cook through on stovetop. About 1/4 inch think.
  2. Heat about Four Tablespoons oil on medium- medium high heat in pan. Salt and Pepper chicken. Dredge in breadcrumbs. Now fry chicken, two by two for about 3 minutes on each side. Make sure it's not pink in middle. I cut mine in half to check. Remove chicken pieces as they're finished and place on oven safe dish. When you're done frying, place all chicken in oven safe dish, pop in oven to keep warm. The oven should be on 200 degrees Fahrenheit.
  3. Now remove all excess fat and breadcrumbs from pan leaving a layer of oil and whatever is completely stuck on bottom of pan unless it's burnt, remove that. In the layer of oil on med high heat, add your chopped garlic. Stir and Let it flavor pan for about 20 seconds till you start to smell it, don't brown it. Now add that chicken broth. Scrap any browned bits, stirring it in broth. Cook 10 minutes.
  4. Stir in capers and lemon juice. If you feel like it's too acidic, add more broth. Let cook for another 10 minutes. Add butter, let that melt in and stir. Remove chicken from oven, put as much as you can in pan with broth. Add Drained artichoke hearts and gently stir in with chicken and broth. Some chicken might be left, you can always add those in pot once other pieces are eaten, unless you have a big enough pan.
  5. You can serve with any pasta you like!!
  6. I really hope I wrote this right:)

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