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Lemon Chicken Piccata

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Servings 4 servings


  • 4 6-oz. boneless, skinless chicken breast halves flattened to about 1/4-inch (use a plastic bag and rolling pin)
  • Sea salt and freshly ground black pepper
  • 1/3 cup flour
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon paprika
  • 2 cloves garlic pressed
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine or use additional broth
  • 1/2 cup low sodium chicken broth
  • 1 14-oz. can artichoke hearts quartered or use equivalent frozen artichoke hearts


  • In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichokes and simmer 1 minute to heat through, then serve.
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