Chicken Piccata with Artichokes, Tomatoes & Capers Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 skinless and boneless Chicken Breasts, butterflied, cut in half and pounded flat
Salt and Ground Black Pepper
1/4 cup All-purpose flour, for dredging
9 tablespoons Unsalted Butter
7 1/2 tablespoons Extra-Virgin Olive Oil
1 very small Onion, finely chopped
3 cloves Garlic, finely chopped
1/2 cup fresh lemon juice
3/4 cup chicken stock
1/2 cup brined capers, rinsed
9 jarred Artichoke Hearts, cut into bite size pieces
3 Tomatoes, peeled, seeded and diced
1/3 cup fresh parsley, chopped
1/2 cup tomato sauce
|
|
Directions: |
Directions:Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 3 tablespoons of butter with 4 1/2 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 3 more tablespoons butter and add another 3 tablespoons olive oil. When butter and oil start to sizzle, add onion and garlic. Saute until translucent, 2 to 3 minutes.
Into the pan add the lemon juice, stock, capers, artichoke hearts, tomatoes and tomato sauce. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan, cover, turn heat to low and simmer for 10 minutes. Remove chicken to platter. Add remaining 3 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over pasta. |
|
Number Of
Servings: |
Number Of
Servings:6 |
|
This recipe for Chicken Piccata with Artichokes, Tomatoes & Capers is from