Chicken Piccata with Artichokes
Lightly floured chicken breasts served in a broth, lemon, caper, and butter sauce with quartered artichoke hearts.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts 5–6 oz each; pound evenly to about 1/2 inch thick
- 1/2 cup all-purpose flour For dredging the chicken
- to taste salt and pepper
- 4 tablespoons olive oil 2 tablespoons per chicken batch
- 4 tablespoons butter 1 tablespoon per chicken batch, then 2 tablespoons to finish the sauce
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup capers
- 1 can (14 oz) artichoke hearts, drained and quartered
- to taste fresh parsley chopped; garnish
Instructions
- Pound the 4 modest breasts evenly to about 1/2 inch. Pat dry, season lightly, dredge in flour, and shake off excess; discard contaminated leftover flour.
- Heat 2 tablespoons oil with 1 tablespoon butter in a large skillet. Cook 2 breasts about 4–5 minutes per side, or until 165°F inside, and move to a clean plate.
- Repeat with the remaining 2 tablespoons oil, another tablespoon butter, and the other breasts, adjusting heat to prevent burned coating.
- Simmer broth, lemon juice, and drained capers in the skillet, loosening browned bits. Add drained artichokes and simmer around 5 minutes until hot and slightly reduced.
- Lower heat, stir in the last 2 tablespoons butter, and briefly return cooked chicken with its juices. Garnish with parsley and serve; refrigerate leftovers promptly.
Notes
Timing assumes four 5–6 oz breasts pounded evenly and two skillet batches. All four tablespoons of both oil and butter have specified placements. Cook chicken to 165°F and discard dredging flour that touched raw poultry. Sides are separate.