This is my ABSOLUTE FAVORITE Italian dish of all time. The flavors of Chicken Piccata explode in your mouth. It doesn't take much to make this restaurant quality meal. Here is what you need:
6 pieces thin skinless chicken breast
1 lemon juiced
4 cloves chopped garlic
1 small onion sliced thin
2 tbsp capers (rinsed twice)
2 tbsp butter
3 tbsp extra virgin Olive Oil
1 cup dry white wine
2 cups drained artichoke hearts
1 tsp fresh chopped parsley
flour for dredging
salt and fresh cracked black pepper
Heat 2 tbsp oil in a large stainless steel pan. Season your flour with salt and pepper. Rinse your chicken. While moist dredge in flour and shake off excess. Sear the chicken making sure the pan and oil are hot so the chicken will sizzle once it touches the pan. Once all the chicken is in the pan, reduce the heat to medium and keep uncovered. Brown the chicken cooking for 3-4 minutes on each side making sure to only turn the chicken once.
Transfer chicken to casserole dish that has been greased with non-stick spray. Once all the chicken is out of the pan, add butter, remaining olive oil, and onion and saute for 5 minutes. Reduce heat and add the garlic. Saute garlic making sure the heat isn't too high. You want the garlic softened but not browned. Then add artichoke, capers, lemon, wine, parsley, salt and pepper and continue to stir. Scrape off the the browned pieces off the bottom of the pan while stirring the sauce. If the liquid starts to evaporate, add more wine a little at a time. Sauce will thicken but you want it to form a nice creamy consistency.
Next, drizzle the sauce all over the chicken and cover the casserole dish. Place in oven at 300 degrees for about 20 minutes.
Serve hot and enjoy with pasta with basil and garlic sauce!
6 pieces thin skinless chicken breast
1 lemon juiced
4 cloves chopped garlic
1 small onion sliced thin
2 tbsp capers (rinsed twice)
2 tbsp butter
3 tbsp extra virgin Olive Oil
1 cup dry white wine
2 cups drained artichoke hearts
1 tsp fresh chopped parsley
flour for dredging
salt and fresh cracked black pepper
Heat 2 tbsp oil in a large stainless steel pan. Season your flour with salt and pepper. Rinse your chicken. While moist dredge in flour and shake off excess. Sear the chicken making sure the pan and oil are hot so the chicken will sizzle once it touches the pan. Once all the chicken is in the pan, reduce the heat to medium and keep uncovered. Brown the chicken cooking for 3-4 minutes on each side making sure to only turn the chicken once.
Transfer chicken to casserole dish that has been greased with non-stick spray. Once all the chicken is out of the pan, add butter, remaining olive oil, and onion and saute for 5 minutes. Reduce heat and add the garlic. Saute garlic making sure the heat isn't too high. You want the garlic softened but not browned. Then add artichoke, capers, lemon, wine, parsley, salt and pepper and continue to stir. Scrape off the the browned pieces off the bottom of the pan while stirring the sauce. If the liquid starts to evaporate, add more wine a little at a time. Sauce will thicken but you want it to form a nice creamy consistency.
Next, drizzle the sauce all over the chicken and cover the casserole dish. Place in oven at 300 degrees for about 20 minutes.
Serve hot and enjoy with pasta with basil and garlic sauce!
