Chicken Piccata with Artichokes

Sautéed Green Beans
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Ingredients

  • 1 lb chicken breast cutlets (see Note)
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup all-purpose flour
  • 2 Tbsp olive oil, divided
  • ½ (12-oz) jar marinated artichokes, drained
  • 3 Tbsp white wine (or use low-sodium chicken broth)
  • ½ cup low-sodium chicken broth
  • 2 Tbsp drained capers
  • 3 Tbsp chopped fresh flat-leaf parsley

Instructions

  1. Sprinkle chicken with salt and pepper; dredge in flour.
  2. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 2 minutes per side; remove from skillet. Keep warm.
  3. Sauté artichokes in 1 Tbsp hot oil in same skillet 2 to 3 minutes. Stir in wine, scraping skillet to loosen browned bits. Bring to a simmer, and cook until liquid is reduced by half, about 3 minutes.
  4. Stir in broth and capers. Reduce heat to medium, and simmer 5 minutes or until sauce thickens. Stir in parsley.
  5. Add chicken to skillet, turning to coat with sauce. Cook until thoroughly heated, about 2 minutes.

Side Dish Ingredients

  • 1 (12-oz) pkg green beans
  • 1 Tbsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp pepper

Side Dish Instructions

  1. Cook green beans according to package directions. Transfer to a bowl; toss with oil, salt, and pepper.

Nutritional Information

Main Side Total
Servings 3 3
Calories
348
75
423
Fat (g) 16 5 21
Sat. Fat (g) 2 1 3
Protein (g) 37 2 39
Carb (g) 12 8 20
Fiber (g) 2 3 5
Sodium (mg) 590 104 694

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