Recipe

Light Chicken Piccata Recipe

	Chihuahua / All my dishes 1 year, 10 months ago A lighter and healthier version that is not dry. The chicken soaks up the juice from the artichokes and capers. Super easy to make. Cooking Light. Prep:15m Cook:25m Servings:4	Chihuahua
	marinated light juicy succulent

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Fans

lor

Ingredients

1 (14-ounce) can quartered Artichoke Hearts, undrained

1/2 C fat-free, less-sodium Chicken Broth

1/3 C fresh Lemon juice

1/4 C dry White Wine

4 (4-ounce) skinless, boneless Chicken Breasts halves

Cooking Spray (I use a splash of Extra Light Olive Oil)

1 C chopped Onion

1 Garlic clove, minced

3 Tbl. Capers

1/4 tsp. Black Peppers

2 C cooked Wild Rice

Directions

Drain artichokes in a colander over a bowl, reserving 3 Tbl. liquid; set artichokes aside.

Combine reserved artichoke liquid, broth, juice, and wine in a shallow dish.

Add chicken; cover and marinate in refrigerator 30 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add onion and garlic, saute for 4 minutes or until tender.

Remove chicken from dish, reserving the marinade.

Add chicken to pan, saute 1 minute. Add the resrve marinade, and cook for 12 minutes or until the chicken is done.

Add the artichoke, capers, and pepper to pan; reduce heat, and simmer 5 minutes.

Serve over rice.

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Comments

lor 1 year, 10 months ago said:
Yummmmm, looks absolutely delicious!!! Love the additions of artichokes and capers. Thanks so much for sharing!

rml 1 year, 10 months ago said:
Sounds wonderful...Thanks for the post!

lunasea 1 year, 10 months ago said:
Saving to try - sounds great. I love capers and artichokes. Thanks!

grandmommy 1 year, 10 months ago said:
I can't wait to try this. My family loves Chicken Piccatta. I can have a clearer conscience without the butter. The addition of aritchokes is a real plus.

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