Anne Byrn's Chicken Piccata with Artichokes and Oli

Name: Anne Byrn's Chicken Piccata with Artichokes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fine dry bread crumbs; 2 teaspoons salt; 1/2 teaspoon freshly ground pepper; Eight 6-ounce chicken cutlets, about 1/8 inch thick; 4 tablespoons unsalted butter; 1/4 cup plus 2 tablespoons vegetable oil; 16 pitted Calamata olives, drained and coarsely chopped; 4 marinated artichoke hearts from a jar, drained and quartered; 2/3 cup chicken stock or low-sodium broth; 1/4 cup fresh lemon juice; 2 tablespoons drained capers; 2 tablespoons chopped parsley

Servings: persons

1 cup fine dry bread crumbs
2 teaspoons salt
1/2 teaspoon freshly ground pepper
Eight 6-ounce chicken cutlets, about 1/8 inch thick
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons vegetable oil
16 pitted Calamata olives, drained and coarsely chopped
4 marinated artichoke hearts from a jar, drained and quartered
2/3 cup chicken stock or low-sodium broth
1/4 cup fresh lemon juice
2 tablespoons drained capers
2 tablespoons chopped parsley

1
In a large, shallow bowl, combine the bread crumbs with the salt and pepper.
2
Dredge the chicken cutlets in the seasoned bread crumbs.
3
In each of 2 large skillets, melt half of the butter in half of the oil over moderately high heat.
4
When the foam subsides, add the chicken to the skillets and cook over moderately high heat, turning once, until golden brown outside and white throughout, about 2 minutes per side.
5
Transfer the cutlets to a platter.
6
Wipe out 1 of the skillets and add the olives and artichoke hearts.
7
Cook over moderately high heat, stirring, until heated through.
8
Add the chicken stock, lemon juice and capers and boil for 1 minute, stirring.
9
Spoon the artichoke and olive sauce over the chicken, sprinkle with the parsley and serve right away.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fine dry bread crumbs, 2 teaspoons salt, 1/2 teaspoon freshly ground pepper, Eight 6-ounce chicken cutlets, about 1/8 inch thick, and more.

Yes, Anne Byrn's Chicken Piccata with Artichokes and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anne Byrn's Chicken Piccata with Artichokes and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions