Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

This is going to be short and sweet. I came across this recipe for Chicken Picatta the other day. Decided to try it out tonight on Mr.P —he is a lover of capers and artichokes. Even though the sauce is butter based it turned out surprisingly light. The lemon juice gave it a fresh taste and I can never add enough garlic and tomatoes to anything. So grab your skillet and give it a whirl, it's yummy! Enjoy!

Ingredients

skinless and boneless Chicken Breasts, butterflied, cut in half and pounded flat

Kosher salt and Freshly Ground Black Pepper

All-purpose flour, for dredging

Unsalted Butter

Extra-Virgin Olive Oil

small Onion, finely chopped

Garlic, finely chopped

fresh lemon juice

chicken stock

brined capers, rinsed

Artichoke Hearts, cut into bite size pieces

Tomatoes, peeled, seeded and diced

fresh parsley, chopped

See Recipe Procedure

Tags

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms