Chicken Piccata with Artichoke Hearts and Capers

by | Jun 30, 2016 | Dinners, Recipes | 0 comments

(photo courtesy

This was always one of my fast, ‘go-to’dinners–always a favorite, and very quick and easy to fix. I just kept canned or jarred artichokes on hand, capers (great in a lot of dishes) and frozen chicken breasts. Viola! A quick, yet elegant dish that satisfied everyone!

Capers actually have a long history of being used medicinally all the way back to early Greece to treat inflammatory conditions. And they have been used for gas, indigestion and bloating as well as promoting healthy liver function. Adding capers to grilled meats helps prevent the formation of cancer-causing by-products as well.

2 lbs boneless skinless chicken breasts, or thighs
1/4 cup or so brown rice flour, optional
1-2 Tbsp olive oil
1 Tbsp grass fed butter
4 cloves garlic minced
1 can or small jar of artichoke hearts (can be marinated or plain)
2 Tbsp of fresh lemon juice
2-3 Tbsp capers2 Tbsp white wine
Parmigiana Reggiano, grated, optional
Herbs–Rosemary, oregano, basil, etc.

Rinse chicken and dredge through flour or pour flour into a large plastic bag and shake chicken pieces in it. Add chicken to pan with olive oil and butter and brown. Add in garlic. Season with sea salt and herbs and cook chicken until done inside and golden brown. Add artichoke hearts, capers, wine and lemon juice. Simmer 10-15 minutes until liquid reduces and thickens slightly. Serve plain or over cooked quinoa, cauliflower ‘rice’ or potatoes.

About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at or 314-369-6400 or on FB Instant Messenger.


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