Ingredients:
4 boneless, skinless chicken breasts (or thighs, if preferred)
Salt and freshly ground black pepper
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup artichoke hearts, drained and halved (use canned or frozen, thawed)
1/4 cup dry white wine (optional, or use chicken broth)
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons capers, drained
1/2 cup chicken broth (or more if needed)
2 tablespoons fresh parsley, chopped (for garnish)
Lemon slices (for garnish, optional)
Instructions:
1. Prepare the Chicken:
Season the chicken breasts on both sides with salt and pepper.
Dredge each chicken breast lightly in the flour, shaking off any excess.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Keep the skillet with the drippings to make the sauce.
3. Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the artichoke hearts and cook for about 2 minutes, stirring occasionally, until slightly golden.
Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
Add the lemon juice, capers, and chicken broth. Stir to combine and let the sauce simmer for another 2-3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
4. Combine the Chicken with the Sauce:
Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for an additional 3-5 minutes to heat the chicken through and allow the flavors to meld.
5. Serve:
Transfer the chicken to serving plates and spoon the artichoke and lemon-caper sauce over the top.
Garnish with fresh parsley and lemon slices.
Tips:
For extra flavor: Add a splash of white wine vinegar or a bit of Dijon mustard to the sauce for added tanginess.
Add more vegetables: For a heartier dish, you can also add sliced mushrooms or spinach to the sauce.
Serve with sides: Chicken Piccata with Artichokes pairs beautifully with mashed potatoes, rice, or a side salad for a complete meal.
Chicken Piccata with Artichokes is a vibrant and flavorful dish that combines the brightness of lemon and capers with the richness of artichokes and tender chicken. It’s an easy-to-make, elegant dinner that’s sure to impress! Enjoy!