Chicken Piccata Recipe


MethodMain Ingredient


 Canned quartered artichoke hearts14 Ounce, undrained (1 Can)
 Fat free low sodium chicken broth1⁄2 Cup (8 tbs)
 Fresh lemon juice1⁄3 Cup (5.33 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Boneless chicken breast64 Ounce (4 Pieces, 4 Ounce Each)

Nutrition Facts

Serving size: Complete recipe

Calories 2262 Calories from Fat 211

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 6.1 g30.7%

Trans Fat 0.5 g

Cholesterol 1052.3 mg

Sodium 1617.2 mg67.4%

Total Carbohydrates 51 g17.1%

Dietary Fiber 21.8 g87%

Sugars 6.5 g

Protein 433 g865.6%

Vitamin A 9% Vitamin C 176%

Calcium 39.6% Iron 101.8%

*Based on a 2000 Calorie diet


1. Combine 1 tablespoon soy sauce, wine, and chicken in a zip-top plastic bag,- seal. Marinate in refrigerator at least 1 hour, turning occasionally.
2. Combine 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch in a small bowl.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chile peppers,- stir-fry 1 minute. Add chicken mixture,- stir-fry 3 minutes. Add green onions, ginger, and garlic,- stir-fry 1 minute. Add cornstarch mixture and peanuts,- bring to a boil. Cook 1 minute, stirring constantly.