Chicken Piccata with Artichokes!

Written by Published on in Meat, Pasta
 

Chicken piccata is a family favorite, my husband especially loves it! Lightly breaded chicken breast simmered in a fresh lemon caper and white wine butter sauce, what more could you ask for! Adding artichokes is a natural choice, and my kids love them too so we tend to add more for them! Make this for a quick week night dinner and impress your friends or family. Serve over pasta, rice, quinoa, potatoes or with a salad and some crusty bread to soak up all the delicious sauce!

Chicken Piccata with Artichokes!
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Chicken Piccata with Artichokes!

Recipe by Summer LarkinCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Easy chicken piccata simmered in a fresh lemon caper sauce, with the addition of artichokes!

Ingredients

  • 1.5 pounds of boneless skinless, chicken breast

  • 1/2 cup flour(optional)

  • 3 tablespoons olive oil

  • 2 tablespoons butter

  • 2-3 garlic cloves, grated on a microplane, or minced.

  • 12 oz jar artichokes, drained and quartered.

  • 1 cup dry white wine

  • 1/2 cup chicken stock/broth

  • 1 lemon, juiced

  • 2 tablespoons of capers

  • 2-3 tablespoons of parsley, chopped

  • salt and pepper, to taste.

Directions

  • Butterfly chicken breast and cut in half, or better yet ask your butcher in the meat department! Working with one at a time place, chicken between 2 sheets of plastic wrap and pound with a meat ponder or heavy object, gently pound until even thickness of 1/4″ or so. You can skip this step if you find chicken breast cutlets in the meat department!
  • Pour the flour onto a plate or similar sized container, add salt and pepper mix. Dredge the chicken in the flour, shaking off the excess. In a large fry pan over medium heat add 2 tablespoons of olive oil until hot, but not smoking. Working in batches, add chicken to not over crowd the pan. Cook chicken until golden brown, flipping once about 4-5 minutes per side, set aside.
  • Add to the pan the last 1 tablespoon of oil and 1 tablespoon of butter to melt, add artichokes and garlic and saute until the garlic is soft about 1-2 minutes, making sure not to burn the garlic. Stir in the wine and scrape up and brown bits from the bottom of the pan, add chicken stock and simmer until reduced by about half.
  • Reduce the heat to medium low and stir in the lemon juice and capers. Whisk in the last 1 tablespoon of butter and cook over low heat until the sauce thickens, slightly, about 5 minutes. Taste sauce and adjust seasonings, if needed.
  • Return chicken to the pan, coating it in sauce to warm it back up, about 2 minutes. Stir in the parsley and serve immediately making sure everyone has some capers and artichokes.

Notes

  • Feel free to skip the white wine. Increase the chicken stock to total 1.5 cups and add a splash of white wine vinegar.
  • This works well gluten free, just skip step 2 of dredging in flour, just salt and pepper your chicken and saute. Reduce the chicken broth/white wine by 1/4 cup if not using flour.
  • If you like thicker sauce, add 1.5 teaspoons of cornstarch to the lemon juice and mix to combine, then continue step 4.

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