Chicken Piccata Recipe

Inspired by Gratzzi Italian Grille

Time30m

Serves2

Artichokes, capers, lemon wine sauce.

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Ingredients

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Main Ingredients

2 pieces Chicken breasts

1 cup Artichoke hearts

2 tablespoons Capers

1 cup 00 bread flour

3 tablespoons olive oil

2 tablespoons Butter

1 tablespoon ReaLemon lemon juice

1 cup Dry white wine

1 cup Chicken broth

1 to taste Celtic sea salt

1 to taste black pepper

2 tablespoons Parsley

Method

Preparation

Prepare the Chicken

Pound the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly.

Season the Chicken

Season both sides of the chicken breasts with salt and black pepper.

Coat the Chicken

Dredge the seasoned chicken breasts in all-purpose flour, shaking off any excess flour.

Cooking

Sauté the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the floured chicken breasts to the skillet and cook for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add 1 tablespoon of olive oil and the butter. Once melted, add the artichoke hearts and capers. Sauté for about 2 minutes.

Add Liquids

Pour in the white wine, chicken broth, and lemon juice. Stir to combine and bring the mixture to a simmer.

Combine Chicken and Sauce

Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

Finish the Dish

Garnish with chopped parsley before serving.