The Pioneer Woman Tasty Kitchen
Profile Photo

Garlic Chicken Piccata

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Tender, butterflied chicken breasts browned in butter and garlic and simmered in white wine with capers, artichoke hearts and tomatoes!! A true palate pleaser!! I promise!!

Ingredients

  • 4 whole Chicken Breasts (butterflied And Halved)
  • 2-½ cups Flour (for Dredging)
  • 6 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Minced Garlic
  • ¼ cups Capers (rinsed Well)
  • ¼ cups Lemon Juice
  • 1 cup Low Sodium Chicken Broth
  • 1 cup White Wine (dry)
  • 1 jar Artichoke Hearts (under Olive Oil Is Best)
  • 1 can Tomatoes (diced, Stewed, Peeled--whatever You Have)

Preparation

1. Take the halved chicken breasts and season with salt and pepper– then dredge them in the flour.

2. In a hot pan or skillet, heat 4 tablespoons butter, olive oil, minced garlic and add the chicken… Cooking thoroughly on each side (a little browning here and there is perfect).

3. When chicken is cooked thoroughly, transfer chicken to a separate dish.

4. In pan, add the capers, lemon juice, and chicken broth and bring to a boil.

5. Scrape the bottom of the pan with a spoon to get all the crust into the sauce.

6. Place the chicken back in pan, adding the wine and simmer for about 5 to 7 minutes.

7. Remove chicken and place on serving dish.

8. Add the remaining butter and let simmer through until wine reduces.

9. Add artichokes and tomatoes and heat through.

10. Serve.

5 Comments

You must be logged in to post a comment.

Profile photo of shanabogue

shanabogue on 9.21.2009

Made this for dinner last night – it was AMAZING! I did have some trouble with my garlic cooking too quickly… I simply removed the darker pieces after cooking the chicken and proceeded with the recipe as written. It was yummy!!

Profile photo of mom2twogirlz

mom2twogirlz on 7.26.2009

Ah! I was trying to figure out how to add a rating and just clicked on the mitts to see if it would take me to a page where I could add a rating, but instead, it mistakenly took a low rating from me.

I was going to say that I made this tonight and Loved it. It was so good. Thanks for the great recipe. 5 Mitts!

Profile photo of shecancook2

shecancook2 on 7.24.2009

Hmmmm… For the garlic mishap–I would recommend turning the heat on very low and instead of using minced garlic, slice fresh garlic in thicker ‘discs’… That should take care of the burning–and instead of throwing the garlic in before the chicken, toss it in WITH the chicken. And you did the right thing by using boneless skinless chicken breasts. Another thing you could do is to half the garlic cloves, cook the recipe as you normally would, then remove the garlic cloves before serving. We want the flavor from the garlic–but the burnt garlic is not necessary (or desired) in any plate. Unless you’re my dad–which in this case–garlic in any form will do.
8^P

hope that I was able to help!!

Profile photo of jillskitchen

jillskitchen on 7.22.2009

Made it tonight and it was delicious! I gather from the picture that I should have used bone-in, skin-on chicken. I used boneless skinless, and it was still darn good. My only issue, which happens to me a lot in garlic-y recipes, is how to cook the chicken without the garlic starting to get too browned (and in this case close to burning). This may be a novice mistake, but I’m not sure how to address it exactly.

In all, it was flavorful and quite pretty when presented on the table. I will definitely make it again, but maybe add the garlic after I cook the chicken. Thanks so much for the new recipe– it’s going into my rotation for sure!

Profile photo of Carrie

Carrie on 7.20.2009

This looks so good. All the recipes you submit are great. Every time I see your picture now, I just download and save the recipe, without even checking it out. Keep them coming! Thanks

No Reviews

You must be logged in to post a review.

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy