Name: Chicken Piccata
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 Servings / 240 kcal
Cuisine: Dinner
Ingredients: 4 (4-oz.) each raw chicken breasts, boneless, skinless; 1 Tbsp. Cassava flour (paleo) or whole wheat flour; 2 Tbsp. olive oil; 1 clove garlic, finely chopped; 2 Tbsp. fresh lemon juice; ½ cup low-sodium, organic vegetable broth; 6 Tbsp. capers; 1 (14-oz.) can quartered artichoke hearts, packed in water, drained; 2 cups sliced mushrooms

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Category: Recipes

Cuisine: Dinner

Total: 34 minutes

Prep: 10 minutes

Servings: 4 Servings / 240 kcal

Ingredients

4 (4-oz.) each raw chicken breasts, boneless, skinless
1 Tbsp. Cassava flour (paleo) or whole wheat flour
2 Tbsp. olive oil
1 clove garlic, finely chopped
2 Tbsp. fresh lemon juice
½ cup low-sodium, organic vegetable broth
6 Tbsp. capers
1 (14-oz.) can quartered artichoke hearts, packed in water, drained
2 cups sliced mushrooms

Instructions

Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
Heat oil in a large skillet over medium-high heat.
Add chicken, cook for 3 minutes on each side, or until browned.
Add garlic; cook for 1 to 2 minutes or until tender.
Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

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Chicken Piccata

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