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Chicken Piccata with Creamy Artichoke Hearts and Lemony Sauce
OUR WILD SAVORY KITCHEN18Ingredients
70Minutes
1370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 chicken thighs (about 2 pounds bone out and skin off, free range, air chilled, pounded flat into cutlets about a 1/4 inch thick)
- 2 cans artichoke hearts (we use baby artichokes, they are creamier in texture)
- 5 large garlic cloves (crushed not diced)
- 3 egg whites (beaten)
- 1 cup white wine
- 1 cup rich chicken stock (already reduced from 32 ounces)
- 1/4 cup cream
- 2 lemons (1 sliced thin and 1 squeezed, we also use the zest from that squeezed lemon)
- 3 Tbsp. capers
- 4 oz. butter (1 old fashioned stick, half to fry the cutlet, half for the creamy artichoke sauce)
- 4 Tbsp. extra virgin olive oil (Italian, 2 for the chicken cutlets, 2 for the artichokes and lemon slices)
- 1/4 cup Italian parsley (packed tightly)
- 2 tsp. fresh thyme
- 1/2 cup grated Parmigiano Reggiano cheese (finely)
- 3/4 cup rice flour (or all-purpose flour)
- 2 tsp. dried oregano
- 1 tsp. sea salt
- 1 tsp. black pepper
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NutritionView More
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1370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1370Calories from Fat840 |
| % DAILY VALUE |
| Total Fat93g143% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol365mg122% |
| Sodium1420mg59% |
| Potassium1340mg38% |
| Protein71g |
| Calories from Fat840 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber15g60% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C110% |
| Calcium15% |
| Iron35% |
* 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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