Chicken Piccata with Artichokes, Lemons, and Capers

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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)

chicken broth ice cubes (great for deglazing)

Deglazing saute pan with chicken broth ice cubes

Deglazing saute pan with chicken broth ice cubes

 

Serving Ideas:

Serve over wild rice casserole. Elegant, and so delicious.

 

Chicken Piccata
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Chicken piccata with artichokes, lemons, and capers. Easy, elegant. A one dish wonder. Low calorie, flourless. ACE, Anti Cancer Edible recipe. Delicious! www.eatrealsimple.com
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Chicken Piccata
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Chicken piccata with artichokes, lemons, and capers. Easy, elegant. A one dish wonder. Low calorie, flourless. ACE, Anti Cancer Edible recipe. Delicious! www.eatrealsimple.com
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Take a cutting board and put a sheet of wax paper down. Now put a sheet of plastic wrap down. Put 2 chicken breasts on top of the saran wrap. Add a piece of plastic wrap on top of chicken breasts and add another piece of wax paper on top. Take a meat mallet tenderizer and pound the chicken breasts. Start at the center and stroke down in an outward motion so as not to tear the meat. Flip over and repeat.
  2. You call a skinless, pounded chicken breast a pilliard, which really means a scallop of veal or chicken that is pounded flat and grilled or sautéed quickly. If you were going to cook a rolled up chicken breast with a stuffing this is also a good way to provide even cooking because the entire breast ends up being the same thickness. Always pound down the thick part of the breast to make it even with the thin part. This also makes for a more tender breast by breaking down the muscle fiber. This allows for a juicier piece of meat, plus it takes your cooking time down significantly. A 1/4" piece of meat will cook at approximately 4 minutes vs 8-10 minutes. Make sure you don't overcook it or you will end up with a very dry piece of chicken. Internal temperature should be about 155 degrees. Done correctly and it is absolutely delicious.
  3. Salt and pepper each side of the chicken breasts.
  4. Heat the coconut oil and butter in a sauté pan (not nonstick) over a medium heat until bubbling. Add chicken breasts. Turn heat up to medium high. Cook 2 -3 minutes and flip over. They should be slightly browned on each side. Do not overcook.
  5. Remove chicken and put on a plate covered to keep warm.
  6. Deglaze with 2 chicken broth ice cubes. (If not you can use regular ice cubes.) This will make deglazing the pan easier.
  7. Add artichoke pieces and capers, and squeezed lemon wedges. Saute for 5 minutes.
  8. Add white wine and lemon juice. Deglaze, if needed. Stir.
  9. Add 1 teaspoon of corn starch to 1/8 cup of water. Stir until dissolved. Add to the artichoke mixture in saute pan. Stir until sauce is desired consistency. Remove from heat. Put chicken back in saute pan to heat. Serve.
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