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Chicken Artichoke Piccata With Lemon Gruyere Pappardelle

Updated: Aug 17, 2022

This recipe is a fusion of Lemon Piccata with a light sauce for the pasta that complements the chicken perfectly.




2 lbs Chicken Breast

1/2 cup Flour

2 tsp Italian Herbs

Salt and Pepper

Scallions (both green and white part)

1 Shallot

1/2 cup Parsley

3 Cloves Garlic

Olive Oil

1 cup White Wine

1/2 cup Chicken Broth

12oz Jar of Artichoke Hearts (cut and quartered)

1 Lemon Juiced

2 Lemon Wheels

1/2 tbsp of Honey

2 tbsp Butter

2 tbsp Capers

1 cup Gruyere Cheese



Combine Flour, Salt & Pepper, and Italian Herbs in a dish and set aside. Butterfly your chicken breast then heat a pan with oil. Dip your butterflied chicken breast in the flour mixture until lightly covered. Then pan fry chicken breast for about 6min on each side. Use a food thermometer to ensure your chicken is at 165 or higher.


Put water to boil for the Pappardelle. In the same pan used to fried the chicken sauté your scallions, shallot, and garlic for 2-3 mins then add in the entire can of artichokes and sauté for about 4mins. Add white wine and chicken stock and let it simmer for a few mins, add your lemon wheels, butter, lemon juice and honey. Add in Pasta, Cheese, Parsley, Salt and Pepper to taste, Chicken and garnish with more cheese, green onions and more parsley.



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