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Chicken Piccata

Chicken Piccata

This dish is a great “go to” when I’m tight on time and stumped for dinner ideas. Made from a short list of ingredients – most I always have on hand. From my early years of setting up a kitchen I keep my pantry stocked with my favorite staples. (I was raised by a Mom who prepared for unexpected blizzards or dinner guests!) Chicken Piccata is a simple but elegant dish with big and bright flavors. It’s perfect for any night of entertaining whether casual or formal!

Chicken Piccata is simply this – chicken breasts sautéed with garlic, butter and olive oil then brightened by fresh lemon juice along with the tangy bite of capers and artichoke hearts creating a bold and vibrant dish. Some recipes call for a 1/2 cup or so of white wine, by all means add it if you’d like!

Just a few of notes –

The chicken breasts can be split and will easily serve three to four people.

Capers have a sharp, distinctive flavor that comes from the brining of the buds. If you’re not sure that everyone in your group is a big fan of capers, start with two tablespoons and give it a taste. For the artichoke hearts, I recently stumbled across Roland’s Marinated and Grilled Artichoke Hearts and they are amazing! The char from grilling adds a wonderful smoky depth. You can find them in most fine food markets.

Chicken Piccata is a beautiful dish. Serve with a side of angel hair pasta tossed with olive oil and Parmesan cheese and you have a feast!

Chicken Piccata

2 tablespoons olive oil

¼ cup butter

2 large boneless, skinless chicken breasts, pounded to about 1/2” thick

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

2/3 cup flour

4 garlic cloves

1/3 cup freshly squeezed lemon juice, about 2 lemons

1 small jar capers, drained, 3-ounces

1 small jar marinated artichokes (preferably grilled and marinated), drained, 6.5 ounces

¼ cup chopped fresh parsley

Sprinkle both sides of the chicken breasts with the kosher salt and black pepper. Loosely cover the meat with plastic wrap and let it rest at room temperature for about 20-30 minutes.

Put the flour in a shallow dish.

Dust both sides of the chicken breasts with the flour.

In a large sauté pan heat the olive oil with the butter over medium heat. When the butter is melted and the oil starts to shimmer add the garlic cloves and the chicken.

Sauté until the chicken is a light golden brown on both sides.

Add the lemon juice, the capers, the artichoke hearts and the parsley. Cover the pan and cook for an additional 6-8 minutes or until the chicken is cooked through. Juices should run clear when you pierce the chicken breast with the tip of a knife. Just be careful not to overcook the chicken or it will be dry.

Serve on top of a bed of angel hair pasta!

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