It has been almost 2 years since my girlfriend Susan and I did a catering job for a friend of ours. We did baby shower luncheon menu with a cheese platter, hummus, vegetables, rice, salad and my famous chicken piccata with artichokes. I have been reluctant to share this recipe for chicken piccata as it was something I remember my mom making and really it’s not an exact measuring type of a recipe for me so keep that in mind when you make it. Also when using fresh lemons in cooking, remember you never know how tart the lemon is or juicy so you may have to modify the quantity for that as well.
I love making this recipe for chicken piccata because it is super easy and most people are intimidated in making this dish as they consider it to be fancy or hard…shhhhh don’t share how easy it is!
I am not a big fan of thick chicken so I took my breasts and I sliced them in half by placing the boneless, skinless breast on a cutting board, I sliced the chicken breast in half horizontally (parallel to the cutting board, does this make sense?) I then lightly floured the breast and seasoned with salt, pepper and garlic powder. In my frying pan I placed a little butter with oil and placed my chicken in the pan
when the chicken cooked through 1/2 way, I flipped them
Once cooked through, I removed the chicken from the pan, added stock and lemon juice and returned the chicken back to the pan
I let it simmer for 3-5 minutes and added my capers and sliced artichoke hearts (from a can)
When we did the catering job, I sprinkled some Italian parsley on top, I like doing this for company as well as it makes the dish feel fancier!
This is a great recipe to make for large parties as you can make the chicken and sauce in advance (keeping them separate) and then combined them just as company is coming over…pop it in an oven at 200 degrees to keep warm and serve for a dinner entree. I promise your guests will love this simple yet satisfying dish!
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
- 1 pound Chicken Breasts, boneless and skinless
- 1 tablespoon Butter
- 1 tablespoon Oil
- 1/4 cup Flour
- 1/3 cup Lemon Juice, fresh squeezed
- 1/2 cup Chicken Stock
- 1/4 cup Capers
- 1 can Artichoke Hearts, cut in 1/4's
- 1/4 cup Italian Parsley, chopped (optional)
- Salt, Pepper and Garlic Powder to taste
Directions
- Place your breast on a cutting board, carefully slice it in half horizontally (parallel to the cutting board) to make thin slices. Season with salt, pepper and garlic powder, dredge in flour, shaking off the excess flour.
- In a skillet place butter and oil; place chicken in pan and cook 2-3 minutes per side or until cooked through.
- Remove chicken from skillet, place chicken stock and lemon juice in pan and deglaze the pan, place chicken back in pan and let cook 2-3 minutes.
- Add capers and artichoke hearts, let it cook for 3-5 minutes, serve with chopped parsley on top. Enjoy!