Chicken Picatta Recipe

Prepare and pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2-inch thickness). Season both sides with 1 tsp coarse salt and 1 tsp black pepper.

Lightly dredge each cutlet in 1 tablespoon all-purpose flour, shaking off excess. This helps the cutlets brown and thickens the sauce slightly.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter has melted and oil is shimmering, add the chicken cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil.

In the same skillet over medium heat, add a drizzle of oil if pan is dry. Add the 1/2 cup sliced red onion and 1 cup sliced tri-color bell peppers. Sauté 3-4 minutes until beginning to soften and edges are lightly caramelized.

Add 2 minced garlic cloves and 1/4 cup sliced sun-dried tomatoes. Sauté 30-45 seconds until fragrant, stirring to combine and deglaze any brown bits from the pan.

If pan becomes too dry, add up to 1 tablespoon of water or broth to prevent sticking.

Pour 1/4 cup dry white wine (or chicken broth) into the skillet to deglaze, scraping up browned bits from the bottom. Let wine reduce about 1-2 minutes until slightly syrupy.

Stir in 3 tablespoons fresh lemon juice and 2 tablespoons drained capers. Add 1/2 cup quartered artichoke hearts and the vegetable mixture; simmer gently for 1-2 minutes to meld flavors.

Reduce heat to low. Whisk in 2 tablespoons cold unsalted butter, one piece at a time, to emulsify and slightly thicken the sauce. Stir in 2 tablespoons chopped fresh basil and 1 teaspoon lemon zest. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to preference.

Return the cooked chicken to the skillet, spooning sauce and vegetables over each piece. Warm through 1-2 minutes so chicken is coated and the sauce clings to the cutlets.

Remove from heat and let sit 1 minute. Transfer chicken to plates or a serving platter and spoon remaining sauce, peppers, sun-dried tomatoes, and artichokes over top.

Sprinkle 1 tablespoon chopped fresh parsley over the chicken and serve with lemon wedges on the side. Serve immediately with pasta, rice, or crusty bread to soak up the artichoke-basil lemon butter piccata sauce.