#32 Chicken Piccante With Artichokes Recipe
White wine, lemon butter, artichoke hearts, capers with risotto & broccoli
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Ingredients
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Main Ingredients
For the Risotto
For the Broccoli
Method
For the Chicken Piccante
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
- 2
Make the Sauce
In the same skillet, add the butter, artichoke hearts, and capers. Sauté for about 2-3 minutes until the artichokes are heated through. 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.
- 3
Combine Chicken and Sauce
Return the chicken breasts to the skillet, spooning the sauce over them. Let it simmer for another 2-3 minutes, allowing the chicken to absorb the flavors.
For the Risotto
- 4
Sauté the Aromatics
In a separate saucepan, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 4-5 minutes.
- 5
Cook the Risotto
Add the Arborio rice to the saucepan and stir to coat with the oil. Gradually add the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process takes about 20-25 minutes.
- 6
Finish the Risotto
Once the rice is creamy and al dente, stir in the Parmesan cheese. Season with salt and pepper to taste.
For the Broccoli
- 7
Prepare the Broccoli
In a pot, bring water to a boil. Add the broccoli florets and cook for 3-4 minutes until bright green and tender-crisp. Drain and season with salt and pepper.