This bright and lemony Chicken dish is a play on a classic Chicken Piccata but is light on the butter and heavy on the flavor! Lightly coating your chicken with flour first allows it to have the perfect golden brown color while still remaining juicy on the inside. The artichokes, capers, lemon and white white give this dish such a burst of flavor. This is a family favorite and also a very impressive looking dish to make for company
Serves 4
2 lbs organic chicken breast tenders (you can get them cut this way from your butcher or you can slice your thin chicken breasts into large strips)
1/2 cup whole wheat flour
3 tbsp extra virgin olive oil, divided
6 garlic cloves thinly sliced
2/3 cup dry white wine
2 tbsp drained capers (rinsed if they are in a salt brine) and roughly chopped
1 8.5 oz can artichoke hearts quartered (not the marinated version)
1 cup chicken stock
2 tbsp butter cut into pieces
2 tbsp chopped parsley
4 tbsp lemon juice
Salt and Pepper
Preheat oven to 350 degrees and line a small baking sheet with tin foil
Pat chicken dry and lay flat on a plate. Season both sides lightly with sea salt. Place flour in a shallow bowl. Dip chicken pieces individually in flour and shake off any excess. You want this to be a very light coating. Place on new plate. Once all have been floured heat a large skillet to medium high and add 2 tbsp olive oil. Place chicken into pan making sure not to crowd the pan, if you do this the chicken will steam and not brown. It's okay to do this in 2 batches.
Cook chicken for 2-3 minutes until lightly browned. Flip over and cook other side for 2-3 minutes. It's okay if the middle isn't fully cooked, it will finish in the oven. If you are making a second batch you will need to add a little more olive oil to the pan so the next batch doesn't burn. Place all the chicken on the baking sheet and put in the oven.
Turn heat on the pan down to low. Add 1 tbsp more olive oil and add garlic. Cook for 1-2 minutes until garlic is golden brown. Increase heat to medium and add wine, capers and artichoke hearts and cook swirling pan and scraping up any brown bits stuck to the bottom of the skillet, until liquid is almost completely evaporated about 3 minutes. Add 1 cup chicken stock followed by the butter. swirl the pan until the butter melts. Remove chicken from the oven and return to skillet. Simmer until chicken is cooked through and sauce is thick enough to coat a spoon. Take skillet off of heat and add lemon juice, season with salt and pepper. Pour into a serving bowl and add chopped parsley for garnish. I like to serve this with a wild rice and a healthy green vegetable like roasted broccoli.
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