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Nutrition Facts
Serving Size 314 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 75 mg 28%
Sodium 710 mg 30%
Total Carbohydrate 31 g 10%
Dietary Fiber 8 g 32%
Sugars 3 g
Protein 37 g
Vitamin A 2% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken and Artichoke Piccata
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

2 Tbsp grapeseed oil
1 Lb H-E-B Extra Thin Sliced Chicken Breasts
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
1 cup(s) all purpose flour, plus more as needed for dredging
1/3 cup(s) shallots, minced fine
15 1/2 Oz quartered artichokes, drained and rinsed
1/3 cup(s) capers, rinsed and drained
3/4 cup(s) H-E-B Organics Chicken Stock
1/4 cup(s) lemons, juiced
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Place a large non-stick skillet over medium heat, add oil and allow to get hot. Meanwhile, prep chicken.
Season chicken breasts liberally with salt and pepper on both sides. Place flour into shallow dish and dredge breasts in flour to fully coat. Shake off excess flour and place chicken in hot pan.
Cook chicken 2 to 3 minutes per side or until browned and crispy on each side. Remove chicken to a plate to rest while making sauce. Cook chicken in batches so as not to overcrowd pan.
In same pan add shallots and artichokes. Stir fry for 2 to 3 minutes or until shallots are translucent. Add capers, chicken stock and lemon juice. Bring to a simmer and allow to reduce to a sauce consistency. I like to whisk in approximately 2 tablespoons of butter at this point to finish my sauce as an added option.
Add chicken back to pan and coat with sauce, garnish with fresh parsley if desired and serve over rice or pasta. Season to taste as needed.


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