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13Ingredients
25Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 boneless, skinless chicken breasts (about 1 1/2 lb., 750 g total)
- 1/2 cup all purpose flour
- kosher salt
- freshly ground pepper
- 3 Tbsp. olive oil
- 2 Tbsp. unsalted butter (at room temperature)
- 2 garlic cloves (chopped)
- 6 oz. artichoke hearts (rinsed, drained and quartered)
- 1 cup dry white wine (8 fl. oz./250 ml)
- 1/2 cup low sodium chicken broth (4 fl. oz./125 ml)
- 1 lemon
- 2 Tbsp. capers (rinsed and drained)
- 1 Tbsp. fresh flat leaf parsley (chopped)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol75mg25% |
Sodium360mg15% |
Potassium560mg16% |
Protein24g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber4g16% |
Sugars<1g |
Vitamin A4% |
Vitamin C30% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(41)
Mama Gi a year ago
This was just OK. Itt needed much more spice to it Next time I will add more capers and maybe a little red chili flakes
Susan Carvel 2 years ago
We loved this recipe, tasty and easy to make. I added mushrooms while sauteing the artichokes. If we weren't eating low carb, I would serve with orzo or rice.
Stefanie B. 3 years ago
This was so easy to make! I added a touch of heavy cream at the end to make the sauce creamy and it was delicious. I will cut down on the lemon next time, as it was a bit sour.
VersatileLineCook 3 years ago
Absolute pThis scored higher with my supper crowd than anything else I’ve made in the past month.That squeeze of lemon at the end really did add the final star to thiFollowed the directions exactly.
Jennifer Martin 4 years ago
Loved it! Used chicken breast tenderloins. Served with spaghetti for my kids and zucchini noodles for my husband.
Travis 4 years ago
I loved it, my only modification was slicing a lemon and cooking the slices in instead of squeezing the lemon juice. Does the same thing, just looks a little better in my opinion!
Next time I make this, I'm going to toss in some linguine. That'll really complete it.
Deanna 4 years ago
So good. I added fresh mushrooms and used two chicken breasts, sliced in half. Plenty of sauce for our rice. Will be making again.
Linda Brehm 4 years ago
I made this with tilapia. Turned out wonderful. Will do again. Maybe with a calamari steak.
Erika Rivera 4 years ago
Did it without the artichokes (didn’t have them on hand) and loved it! Easy recipe.
Jeff Hall 4 years ago
This recipe is my wife's favorite dish of many that I make. I double it up and add mushrooms, more capers. Make sure to season to taste throughout. Medium-high is far too hot on my stove so keep an eye out.
Cassie R. 4 years ago
Made it with Halibut instead of chicken (following appropriate cooking times, of course). It was amazing. I did it to put over orzo and threw in some cherry tomatoes and blanched asparagus at the last second. Wow. Enough change to make my own recipe, but I’m lazy and will follow this basic one from now on. Love the artichokes and sauce.
Jorge 4 years ago
Turned out really good. I added some cooked pasta to the sauce and made a great meal. I’d suggest seasoning the chicken before tossing in flour
Josh Cole 4 years ago
Would definitely make it again. Probably a little less lemon next time. I used a really large lemon. Probably not the best idea.
Tammy 5 years ago
Delicious! Never enough sauce it seems. I had to use a little more oil than it called for with the chicken medallions I used (also flattened), However, very yummy.