Chicken Piccata with Artichokes

Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Cooking time: 20 m
Servings: 4

Ingredients

  • 2 chicken breasts, cut in half (4 cutlets)
  • 1/2 cup all-purpose flour (or gluten free flour)
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 lemon squeezed
  • 2 lemons, sliced
  • 3-4 tablespoons capers (more for garnish)
  • 3 garlic cloves, sliced
  • 1/2 jar marinated artichokes, drained and quartered
  • a good quality extra virgin olive oil
  • 2 tablespoons salted butter
  • sea salt & black pepper
  • Fresh chopped parsley or dried parsley flakes
Recipe Type:
Course:

A spin on a classic chicken piccata! This dish has an abundance of flavors from citrusy lemon to briny artichokes and capers paired in a delicious light butter sauce that coats the tender chicken breast.

Pound out chicken breast until about ¼-inch thick. Dredge the chicken breast in a combination of flour, salt and black pepper. Parsley flakes are optional.

In a skillet, add 2 tablespoons of olive oil and salted butter and bring to a sizzle and heat cutlets 4 minutes a side until cooked through. Take out of pan and set aside.

Next, deglaze the pan with white wine, chicken stock, lemon juice and add garlic slices, and capers. Scrap up the brown bits from the pan. Add lemon slices to pan, allow these to caramelize/brown, about 8 minutes. Keep heat on medium-low. Liquid will cook down a little. Then take out the lemon slices.

Note: Wine is flammable use extra caution. Add wine off flame and keep heat on low.

Add cutlets back into pan and cook a few minutes to meld flavors. Keep heat on very low, you do not want to overcook these.

Top with fresh chopped parsley, about 1 tablespoon and more capers, and add the caramelized lemon slices back in as a garnish.

This is so delicious _ a restaurant-caliber meal.

Note: You may roast the cutlets as well and prepare the sauce using the juices from the roasting pan. This is a healthier version.