can (14 ounces) artichoke hearts in water, drained and sliced
Juice of 1 lemon
tablespoons chopped parsley
Warm 2 tablespoons of olive oil in a large, non-stick skillet over med-high heat. Add chicken, salt and pepper to taste, and sauté until golden, 2 - 3 minutes per side. Remove and divide among 4 plates.
Reduce heat to medium-low and stir in artichoke hearts, capers, lemon juice, parsley, butter and remaining 2 tablespoons of olive oil until melted. Pour sauce over chicken and serve over pasta, if desired.
Serving Size 184g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat21g (32%)
Saturated Fat 6g (30%)
Trans Fat 0g
Total Carbohydrate8g (3%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Debbie - Salisbury, MD
4/28/2015 9:38:07 PM
Excellent and quick dish ! This could be prepared for both a special entree or a weekday entree . Enjoy!
Barbara - MA
1/16/2008 7:14:56 PM
This meal is very tasty and the whole family enjoyed it. It's a winner.
Lorraine - Stockton, NJ
12/26/2006 4:01:07 PM
Excellent recipe! Easy...fast...and restaurant quality! A great meal to make for your own enjoyment ..or that of guests. A definite crowd pleaser.