Prep Time: 20 minutes
Cook Time: 25 minutes
- 2 large boneless, skinless chicken breasts, sliced thin into four (4oz) cutlets
- ½ cup whole wheat flour (or gluten free flour, chickpea, almond, lentil flour)
- 8 tablespoons olive oil
- 1 (8oz) can baby artichoke hearts (packed in oil, not brine), drained
- 3oz sundried tomatoes, chopped
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 2 lemons, zested and juiced
- 2 cup mushrooms, sliced
- 2 cups low-fat dairy milk or non-dairy milk alternative (soy, almond, oat, etc.)
- ½ cup dry white wine or low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- Wash hands with soap and water.
- Preheat oven to 350°F.
- Heat a medium sized oven safe skillet on the stove over medium high heat. Add 4 tablespoons olive oil to the skillet.
- Dredge each chicken breast into the flour. Transfer to skillet and sear chicken on both sides, about 3 minutes on each side. After searing chicken, remove breasts to a clean plate.
- Add the remaining 4 tablespoons olive oil into the hot skillet along with the shallot, garlic, and mushrooms. Sauté for about 2 minutes until mushrooms start to soften.
- Deglaze pan with wine or low-sodium chicken broth and milk.
- Add the chicken back into pan along with artichokes and sundried tomatoes.
- Place the skillet into the oven and bake until the chicken is cooked through, about an additional 10-15 minutes, until the thickest part of the chicken reads 165°F.
- Serve as a meal on its own or with a simple tossed salad (such as arugula tossed with olive oil, balsamic vinegar, and low-fat parmesan cheese). Pairs well with some cooked whole grain or chickpea pasta and wilted spinach.
Chicken Piccata with Artichokes & Mushrooms
- Serving Size: ¼ of recipe
- Calories: 470
- Total fat: 24 grams
- Saturated fat: 4 grams
- Trans fat: 0 grams
- Cholesterol: 60 milligrams
- Sodium: 390 milligrams
- Total Carbohydrate: 27 grams
- Dietary Fiber: 6 grams
- Added Sugar: 0 grams
- Protein: 30 grams
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