Italian Chicken Piccata with Artichokes Ingredients (Serves 4):
For the Chicken Piccata:
4 boneless, skinless chicken breasts (thinly pounded)
1/2 cup all-purpose flour (for dredging)
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup capers (drained)
1/2 cup chicken broth (or more if needed)
1 can (14 oz) artichoke hearts, drained and halved (or fresh artichokes if available)
Fresh parsley, chopped (for garnish)
Lemon slices (for garnish)
👩‍🍳 Instructions:
1. Prepare the Chicken:
Start by gently pounding the chicken breasts to an even thickness (about 1/2 inch thick) using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper.
Dredge each chicken breast in flour, shaking off any excess.
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and foamy, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F/74°C).
Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
3. Make the Piccata Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil and melt the remaining tablespoon of butter over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine cook down for about 2-3 minutes, reducing slightly.
Stir in the fresh lemon juice, capers, and chicken broth. Let the sauce simmer for another 3-4 minutes to combine the flavors and thicken slightly.
4. Add the Artichokes:
Add the drained artichoke hearts to the pan and gently toss them in the sauce. Simmer for another 2-3 minutes until the artichokes are heated through.
5. Combine the Chicken and Sauce:
Return the cooked chicken breasts to the skillet, nestling them in the sauce. Spoon some of the sauce over the chicken and cook for another 2-3 minutes, allowing the chicken to soak up some of the flavors.
6. Serve:
Plate the chicken breasts and spoon the sauce with artichokes over the top.
Garnish with freshly chopped parsley and lemon slices for a fresh, zesty finish.
đź’ˇ Tips:
Add Veggies: You can serve the Chicken Piccata with sautéed spinach, steamed asparagus, or roasted vegetables for a complete meal.
For Extra Creaminess: If you prefer a creamy piccata sauce, you can add a splash of heavy cream to the sauce at the end of cooking.
Serve with Pasta: This dish is perfect when served over pasta like linguine, angel hair, or spaghetti.
Italian Chicken Piccata with Artichokes is a perfect balance of bright lemon flavor, savory chicken, and tender artichokes in a tangy sauce. It’s an easy yet elegant dish that’s ideal for weeknights or special occasions! 🍋🍗