I was looking for something different to make with chicken, so I whipped this together. It’s basically chicken piccata with no capers (not a big fan). Then I just added in artichoke hearts. It came out really good. You should give it a try! 🙂
Start with butterflying your chicken breasts. If more than 1/2 inch thick, put it between two pieces of plastic wrap (or in a big freezer bag) and gently pound thin.
Dredge in seasoned four. Make sure it’s coated all the way around, shaking off the excess.
Fry the chicken in olive oil, over medium high heat, until browned. Turn and brown the opposite side.
Remove the chicken and set aside. Add the butter, garlic, and a little more oil to the pan. When the butter is melted and the garlic begins to cook, add the artichokes and sauté.
Add the wine and lemon juice then deglaze the pan. Cook until the liquid is reduced in half, about 5 minutes.
Add the chicken back to the pan, turning over to make sure the chicken gets coated with the sauce on each side. Those are the basic steps. Recipe below.
- 1 Chicken breast, butterflied
- 1/2 cup flour
- Salt and ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, at room temperature
- 2 garlic cloves, chopped
- 1/2 can artichoke hearts, drained and quartered
- 3 tablespoons dry white wine
- 1/4 cup low-sodium chicken broth
- Juice of 1/2 a lemon
- 2 tablespoons chopped fresh flat-leaf parsley
- Butterfly the chicken breasts. Lay the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to about 1/4 inch thick.
- Pour the flour onto a plate and season well with salt and pepper. Dredge the chicken in the seasoned flour, making sure to coat well. Shake off the excess.
- In a large skillet or pan, over medium high, heat 2 tablespoons of olive oil until very hot but not smoking. Add the chicken and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer to a plate and set aside.
- Return the pan to medium-high heat (do not clean the pan). Melt 1 tablespoon of butter with the 1 tablespoon olive oil. Add the garlic and artichoke hearts and sauté until the garlic is soft, about 1-2 minutes.
- Stir in the wine, deglazing (scraping up) any bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 5 minutes.
- Stir in the broth and lemon juice. Lower the heat to medium, bring to a simmer and stir in the remaining 1 tablespoon of butter. Cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Stir in the parsley then return the chicken to the pan and turn to coat each side with the sauce. Cook just until the chicken is warm, about 2 minutes.
- Plate and serve.