I was inspired to make this dish after a long time customer shared several of her veggie recipes with me and I found my love for artichoke hearts. Chicken, being relatively inexpensive, was a regular main protein when at the time. Lucky for me chicken and artichoke hearts go well together. Years (ok, decades) later I regularly find variations of this at many of my favorite Mediterranean restaurants, although they usually serve theirs over high carb pasta.
The tartness of the marinaded artichoke hearts and capers bring this dish to life. I hope you enjoy it as much as I do!
Mediterranean Chicken Piccata
Ingredients
- 4 4 oz Boneless, skinless chicken breast halved
- 1/3 cup Almond meal flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 can Chicken broth
- 2 14 oz jars Marinaded artichoke hearts
- 1/4 cup Peril capers
- 1 tsp table salt
- 1 tsp ground black pepper
Instructions
- Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt.
- Dredge each piece of chicken in egg and then coat with almond spice mixture.
- Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through.
- Add chicken broth and bring to a simmer.
- Simmer 5 minutes, until chicken is cooked through and sauce thickens.
- Add artichoke hearts and capers, simmer for 5 minutes to heat through.