Chicken Piccata with Artichoke
This classic picatta recipe with a twist features marinated artichokes in a zesty lemon butter sauce that compliments the tender pan-fried chicken cutlets.
Servings 2
Calories 751kcal
Ingredients
- 2 chicken breast halves, skinless, boneless
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
- ¼ cup grated Parmesan cheese
- ½ cup flour, for dredging
- 4 tbsp olive oil
- 2 tbsp butter, divided
- 1 garlic clove, finely chopped
- ¼ cup lemon juice
- ½ cup white wine or chicken stock
- ½ cup marinated artichokes, chopped
- ¼ cup capers
- ¼ cup fresh parsley, chopped
Instructions
- Remove the small filet section from the breasts then slice the breast halves horizontally to “butterfly” them open. Pound the pieces to about ¼ inch thickness with a mallet between two pieces of parchment or plastic wrap.
- Season the chicken with salt and pepper.
- In a large high rimmed plate, combine the flour, and cheese.
- Dredge the chicken in the flour mixture, shaking off excess flour.
- Heat the olive oil in a large skillet at medium heat.
- Cook the chicken in the pan for about 3 minutes per side, (this may be done in batches) remove from the pan and place in a covered dish.
- Melt 1 tbsp of butter in the pan then add the garlic and cook until fragrant (about 30 seconds).
- Add the wine (or stock), lemon juice, capers and artichoke to the pan, stir and reduce by half. Once reduced, stir in the remaining butter (1 tbsp) to finish the sauce.
- Return the chicken pieces to the pan to reheat them and coat them with the sauce for about a minute. Transfer the chicken to dinner plates and top with the remaining sauce and parsley.
Notes
Garnish with fresh parsley and a wedge of lemon.