Chicken Piccata with

Artichokes 

Yield: 6 servings

Ingredients:

3 Chicken breasts, skinless and boneless (1 1/2#)

1/2 cup all purpose flours

Kosher salt and black pepper

3 tablespoons olive oil

2 tablespoons unsalted butter (room temperature)

2 garlic cloves, chopped

1 jar (6 oz) artichoke hearts, rinsed, drained and quartered.

2 cup dry white wine

1/2 cup low-sodium  chicken broth

Juice of one Lemon

2 tablespoons Capers, rinsed and drained

1 tablespoons fresh flat-leaf parsley

Method:

-Butterfly each breast and cu them in half, and working one at a time place the breast between two sheets of plastic wrap, (you can, also use a large zip lock bag) and gently pound to a thickness of 1/4 inch.

-Season the flour with salt and pepper and dredge the breast in the flour, shake off excess flour.

-In a large sauté pan, add the chicken in batches and sauté until golden brown, about 4 minutes per side. Transfer the cooked breast to a plate, and set aside.

-Return the pan to medium-hight heat and add 1 tablespoon of butter, and the one tablespoon of olive oil.- than add the artichokes hearts and garlic, sauté, about 1 minute.  

-Stir in the wine, and scrape up any browed bits on the bottom of the pan. Bring to a simmer and reduce the liquid to about 1/2. Stir in the chicken sauce, lemon juice and the capers.

-Reduce the heat to medium, bring to a gentle simmer and whisk in the 1 to 2 tablespoons of butter, stirring occasionally, until the sauce slightly thickens, about 5 minutes or more.

-Stir in the parsley. Taste and adjust seasoning.

-Return the cooked chicken to the pan and turn to coat each piece with the sauce.  Cook until chicken is warmed, about two minutes.  Serve immediately.

Serving suggestion:  Serve with fettuccini, or linguine, also sauté broccoli robe works. 

Enjoy, 

Chef Ed