Chicken and Artichoke Piccata
When making your *PIC* for dinner, it's hard to go wrong with Piccata. I don't know many who recoil from a pan of succulent chicken cutlets simmered in a lemony, capery, buttery bath. It's just a fact of food- people love this dish! My family is no exception when it comes to amore di piccata. You know what else we are obsessed with? Artichokes! Soooo... why not create a recipe that merges the two in perfect union? Bingo! Presto! Dinner is served. This Chicken and Artichoke Piccata, while decadent, is still light and full of sunny, bright flavors. I have used both chicken thigh and breast cutlets here with success, but I always prefer more tender, flavorful thighs- it's a personal preference, so if you are on team breast just swap those in (keep in mind that breasts may take slightly less time to cook). When pounded out into thin cutlets, thighs take on a somewhat funky, amorphous shape - but don't be alarmed! They will still taste great. The combo of juicy chicken, meaty artichokes and a briny butter sauce is something no one can resist- these ingredients create the most satiating symphony of flavors! I like to serve this meal over pasta, rice or mashed potatoes to soak up the highly addictive sauce. Add a salad or something green on the side and you've got a real winner for dinner. If you're in mealtime PICkle, PICk this recipe and please even the very PICkiest ! Enjoy.
prep time: 20 min. cook time: ~25 min. serves: 4-6
1-1/2 to 2 lbs boneless skinless chicken thighs, pounded to an even 1/2” thickness (or chicken breast cutlets*)
ground black pepper
1/2 cup all purpose flour
3 tbsp extra virgin olive oil, divided
2 tbsp butter, divided
1 tbsp minced garlic
1-14 oz can quartered artichoke hearts, drained
pinch red pepper flakes
1/2 cup dry white wine
2 tbsp capers, drained
1 cup chicken stock
1 lemon, zested and juiced (always zest before juicing!)
2 tbsp chopped flat leaf parsley, plus extra for garnish
Season the chicken all over with salt and pepper. Place the flour, 1/2 tsp salt and some ground black pepper on a plate and use a fork to mix. Dredge the chicken pieces in the flour, shaking off the excess, and set aside.
Heat 2 tbsp oil over medium in a large heavy skillet. When it shimmers, add the chicken pieces to brown in batches, about 4-5 min per side until just cooked through (*breasts, if using, will take a little less time). I always check with a meat thermometer (goal is 165) or by cutting into one piece with a knife to peak. Transfer the cooked chicken to plate to rest while you make the sauce.
Add 1 more tbsp of oil and 1 tbsp butter to the same pan. Add the garlic, artichoke hearts and the red pepper flakes and stir to cook about 2 min. Pour in the white wine and use a wooden spoon to scrape any brown bits off the bottom. Let the wine reduce by half, then add in the stock, capers, lemon juice, 1/2 tsp kosher salt and a few cranks of black pepper. Bring to a boil, then reduce to simmer 5-7 minutes until the sauce has slightly thickened.
Add the final tablespoon of butter to melt into the sauce. Then stir in the parsley and lemon zest. Nestle the chicken back into the sauce to reheat and serve hot with more parsley on top. Best over pasta, rice or mashed potatoes!