My Chicken Piccata, as seen in Cooking Light Magazine

To keep with the healthy food theme I wanted to share my first published recipe. When I was in college I entered a recipe contest and my recipe for Chicken Piccata with Artichokes was published in Cooking Light in the late 90’s.


1 can artichoke hearts, undrained

½ cup fat free chicken broth

1/3 cup fresh lemon juice

¼ cup dry white wine

4 boneless skinless chicken breast halves

Cooking spray

1 cup chopped onion

1 garlic clove, minced

3 tablespoons capers

1/4 black pepper

2 cups cooked wild rice

Optional parsley to garnish

Drain artichokes in a colander over a bowl; reserve 3 tablespoons liquid and set aside.  Combine reserved artichoke liquid, broth, and wine in a shallow dish.  Add chicken, cover and marinate in refrigerator for 15-30 minutes.

Heat a large skillet coated with cooking spray over medium-high heat.  Add onion and garlic and sauté for 4 minutes.  Remove chicken from dish, reserving marinade.  Add chicken to pan, sauté 1 minute.  Add reserved marinade, and cook for 12 minutes, 6 minutes per side.  Add artichokes, capers, and black pepper to pan, reduce heat and simmer 5 minutes.  Serve over rice, garnish with parsley and have with your favorite vegetable.

This recipe was a huge success with the whole family.  Although, I didn’t serve the kids the artichoke slices.  I’ve also made this recipe with 6-8 boneless, skinless chicken thighs and the same cooking time.  Cook until the internal temperature of the chicken is at least 165 degrees.  If you don’t want to fuss with the ingredients at dinnertime, do all the prep before hand and then it will cook in less than 20 minutes.  Enjoy!