#32 Chicken Picante With Artichokes Recipe
White wine, lemon butter, artichoke hearts, capers with risotto and broccoli
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Ingredients
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Main Ingredients
Side Ingredients
Seasoning
Method
Chicken Picante Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the butter, artichoke hearts, and capers. Sauté for 2-3 minutes until the artichokes are heated through.
- 4
Deglaze and Simmer
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5 minutes until slightly reduced.
- 5
Return Chicken to Skillet
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 3-4 minutes to heat the chicken through.
Risotto and Broccoli Preparation
- 6
Cook the Broccoli
In a pot of boiling salted water, add the broccoli florets and cook for 3-4 minutes until bright green and tender. Drain and set aside.
- 7
Prepare the Risotto
In a separate saucepan, heat vegetable broth and keep warm. In another pan, add 2 tablespoons of olive oil and the risotto rice. Toast the rice for 2 minutes.
- 8
Add Broth Gradually
Start adding the warm vegetable broth to the risotto, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
- 9
Finish the Risotto
Once the rice is creamy and al dente, stir in the Parmesan cheese and season with salt and pepper to taste.
Serving
- 10
Plate the Dish
On each plate, serve a portion of risotto and broccoli alongside the chicken picante. Spoon extra sauce from the skillet over the chicken and garnish with fresh parsley.