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Artichoke Chicken Piccata

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Chicken bone broth, low-sodium or homemade

1

jar Artichoke hearts

2

Garlic cloves, fresh

1

Lemon, juice of fresh

1

small handful Parsley, fresh

3 tbsp

Capers

1/2 cup

Almond flour

1

Sea salt and freshly ground pepper

2 tbsp

Olive oil, extra virgin

2 tbsp

Butter or ghee, grass fed

1/4 cup

Parmesan cheese, ground

1/2 cup

White wine

1.5 lbs. boneless, skinless chicken breasts, cut in half and lightly pounded evenly with a kitchen mallet