Chicken Piccata with artichokes, lemons, and capers is such an elegant dish. It is also so easy to make. I recommend pounding the chicken, which makes for a much more tender, juicy piece of meat. It also allows the chicken to cook evenly. That too is easy to do. I prefer not to flour your pilliard. Adding just a little cornstarch will give the sauce the thickness it needs, plus it makes for a beautiful silky consistency. The sautéed lemon wedges also give it some extra punch and makes for a great presentation.
The artichokes pack a nutritional value that adds to this one dish wonder. According to the USDA, the artichoke is number 7 on the to 2 antioxidant rich foods list. It is high in fiber, rich in vitamin C and K, and folate. Enjoy!
When I opened the package of chicken breasts, there were 3 instead of the usual 2. Due to the slightly smaller size two of them, decided to cook all three up. The husband will be happy to have a delicious lunch tomorrow. I used the same amount of ingredients that I usually do.
I love serving this dish over the wild rice casserole with mushrooms and water chestnuts. This truly makes it a one dish wonder. It is also a great dish to make for company.
Here is one of my favorite tips:
Take your leftover chicken broth and put it in an ice cube tray. Freeze and use it later when you need to deglaze and make a sauce. The ice works with the heat to quickly meld all of those tasty browned flavors into your sauce.
chicken broth ice cubes (great for deglazing)
Serve over wild rice casserole. Elegant, and so delicious.