Chicken Piccata with Artichokes
Balsamic-Roasted Tomato Zoodles
Ingredients
- 2 lb chicken cutlets (see Note)
- ½ tsp salt
- ½ tsp pepper
- ½ cup all-purpose flour
- ¼ cup olive oil, divided
- 1 (12-oz) jar marinated artichoke hearts, drained
- ½ cup white wine (or use low-sodium chicken broth)
- 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
- 1 pint grape tomatoes
- 3 Tbsp olive oil, divided
- 1½ Tbsp balsamic vinegar
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 1 (16-oz) pkg zucchini spirals
Side Dish Instructions
- Preheat oven to 450°F. Toss together tomatoes, 2 Tbsp oil, vinegar, ¼ tsp salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 18 to 20 minutes or until tomatoes are blistered and beginning to burst, stirring once.
- Toss together zucchini, 1 Tbsp oil, ¼ tsp salt, tomatoes, and any pan juices in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
90
|
438
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 12 | 7 | 19 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 590 | 171 | 761 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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