Chicken Piccata Recipe
Sautéed chicken breast served with capers, artichokes, lemon and white wine sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in all-purpose flour, shaking off the excess.
- 2
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Sauté the Garlic and Artichokes
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the quartered artichoke hearts and capers, cooking for another 2-3 minutes.
- 4
Make the Sauce
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Stir in the lemon juice and bring the mixture to a simmer. Let it cook for about 5 minutes until slightly reduced.
- 5
Combine Chicken with Sauce
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Allow the chicken to heat through for about 2 minutes.
- 6
Garnish and Serve
Sprinkle the chopped parsley over the chicken piccata before serving. Enjoy with your favorite side dish.