Chicken Piccata with Artichokes
Garlicky Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts, cut in half lengthwise
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup all purpose flour
- ¼ cup olive oil, divided
- 1 (12-oz) jar marinated artichoke hearts, drained
- ½ cup white wine
- 1 cup low sodium chicken broth
- 3 Tbsp drained capers
- 6 Tbsp chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper; dredge in flour.
- Cook chicken, in 2 batches, in 1½ Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side; remove from skillet. Keep warm.
- 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.
- Stir in broth and capers. Reduce heat to medium, and simmer 5 minutes or until sauce thickens. Stir in parsley.
- Add chicken to skillet, turning to coat with sauce. Cook until thoroughly heated, about 2 minutes.
Side Dish Ingredients
- 2 (8-oz) pkg thin green beans
- 2 Tbsp butter
- 2 cloves garlic, minced
Side Dish Instructions
- Microwave beans according to package directions. Toss hot beans with butter and garlic.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
59
|
411
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 11 | 6 | 17 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
