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Chicken Piccata with Artichoke Hearts Tomatoes Capers
Chicken Piccata with Artichoke Hearts Tomatoes Capers
Servings
4
6419
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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
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