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
Sides
Seasoning
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
- 3
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the risotto is creamy and al dente, about 18-20 minutes.
- 4
Blanch the Broccoli
In the last 5 minutes of cooking the risotto, add the broccoli florets to the pot to blanch them.
Cooking
- 5
Sear the Chicken
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 6
Make the Sauce
In the same skillet, add the white wine and lemon juice, scraping the bottom of the pan to deglaze. Stir in the artichoke hearts and capers.
- 7
Serving
- 8
Plate the Dish
Serve the chicken piccante over a bed of risotto with broccoli on the side. Drizzle the sauce over the chicken and garnish with additional capers if desired.
- 9
Enjoy!
Serve hot and enjoy your delicious Chicken Piccante with Artichokes!