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Chicken Piccata

Try this healthier veganized version of the Italian classic chicken dish for your next home-cooked meal.

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Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
155 5mg 1g 17g
Recipe Footprint (for Recipe's Default # of Servings)
10.3 Water saved (gallons) [animal consumption only]
12.3 Manure (pounds) not deposited into the environment
15.4 Grains / feed (pounds) not consumed by animals
30.1 Methane (gallons) not created by animals
369.0 CO2 (pounds) not released into the atmosphere
2.0 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Ingredients
  • 14 oz artichoke hearts (canned quartered, undrained)
  • 1/2 C vegetable broth
  • 1/3 C lemon juice
  • 1/4 C wine (white) (dry)
  • 4 chicken cutlets (meatless)
  • 1 tsp olive oil
  • 1 C yellow onions (chopped)
  • 2 garlic cloves (minced)
  • 3 Tbsp capers
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Ingredients
  • 14 oz artichoke hearts (canned quartered, undrained)
  • 1/2 C vegetable broth
  • 1/3 C lemon juice
  • 1/4 C wine (white) (dry)
  • 4 chicken cutlets (meatless)
  • 1 tsp olive oil
  • 1 C yellow onions (chopped)
  • 2 garlic cloves (minced)
  • 3 Tbsp capers
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
155 5mg 1g 17g
Recipe Footprint (for Recipe's Default # of Servings)
10.3 Water saved (gallons) [animal consumption only]
12.3 Manure (pounds) not deposited into the environment
15.4 Grains / feed (pounds) not consumed by animals
30.1 Methane (gallons) not created by animals
369.0 CO2 (pounds) not released into the atmosphere
2.0 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Drain the artichokes and reserve some of the liquid.
    Drain the artichokes and reserve some of the liquid.
  2. In a shallow baking dish, combine the artichoke liquid, broth, lemon juice and wine; add the cutlets and refrigerate covered for at least 30 minutes.
    In a shallow baking dish, combine the artichoke liquid, broth, lemon juice and wine; add the cutlets and refrigerate covered for at least 30 minutes.
  3. In a large pan, saute the onion and garlic in the oil for approximately 5 minutes or until tender.
    In a large pan, saute the onion and garlic in the oil for approximately 5 minutes or until tender.
  4. Add the marinated cutlets to the pan; saute for 1 minute on each side, and add the marinade and cook for an additional 10 minutes.
    Add the marinated cutlets to the pan; saute for 1 minute on each side, and add the marinade and cook for an additional 10 minutes.
  5. Add the remaining ingredients to the pan and simmer for 5 minutes.
    Add the remaining ingredients to the pan and simmer for 5 minutes.
Recipe Notes

Serve over warm rice or pasta, if desired.

Cover and store for up to one week in the refrigerator.

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