Chicken Piccata red peppers and artichoke recipe

Still trying to figure out what to make for dinner? Why not try something new and make chicken piccata with red peppers and artichokes! This dish is healthy, flavorful and simple to make. Here’s what you’ll need:

1.5 pounds of boneless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 cup dry white wine
1/2 lemon, juiced
1 14-ounce can artichoke hearts, drained and quartered
1 red pepper, diced
1/4 cup fresh parsley, chopped

To begin, cut the chicken breasts into 1-inch thick slices. In a shallow dish, combine flour, salt and pepper. Dredge the chicken in the flour mixture until coated and set aside. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.

Add the wine and lemon juice to the skillet and cook for about 2 minutes, or until the sauce has reduced by half. Add the artichokes, red pepper and parsley and cook for another 2 minutes. Return the chicken to the skillet and cook for another 2 minutes, or until heated through. Serve over a bed of rice or pasta.

This dish is perfect for a weeknight meal as it comes together quickly and is packed with flavor. If you’re looking for a more hearty dish, you could add some chopped mushrooms to the sauce. And if you’re not a fan of white wine, you could substitute chicken broth