Hi, I am Clara. Today, I’m gonna show you how to prepare chicken picatta w/artichoke hearts recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken picatta w/artichoke hearts Recipe
Chicken picatta w/artichoke hearts is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chicken picatta w/artichoke hearts is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken picatta w/artichoke hearts using 14 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chicken picatta w/artichoke hearts:
- Make ready 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- Make ready 1 Kosher salt and freshly ground black pepper to taste
- Prepare 1 tbsp olive oil
- Take 1/2 cup unsalted butter
- Make ready 1/2 cup white
- Prepare 1 (14.5 ounce) can chicken broth
- Make ready 2 clove garlic, chopped
- Take 1/4 cup drained capers
- Prepare 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
- Prepare 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- Prepare 1 diced tomatoes
- Prepare 2 tbsp chopped fresh flat-leaf parsley
- Get 1 tsp honey
- Make ready 1 freshly grated Parmesan cheese
Steps to make Chicken picatta w/artichoke hearts:
- Adjust the rack in your oven to the lower-middle position. Set a large ovenproof plate on the rack and heat your oven to 200*.
- Halve one lemon, lengthwise. Trim the ends from one half and cut into thin slices. Juice the remaining half and the other whole lemon, leaving you with about ¼ cup juice. Set aside.
- Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap.
- Sprinkle both sides of the chicken pieces with salt and pepper. Place the flour in a large plate or pie plate. Dredge the chicken in the flour and shake the cutlets to remove the excess flour.
- Heat a large (12 inch) skillet over medium-high heat. Add 2 tablespoons of the oil and swirl the pan to coat. Lay half of the chicken pieces in the pan. Saute the pieces, without moving them, until lightly browned on the first side, about 2-2½ minutes. Turn the chicken over and cook until the second side is browned, another 2-2½ minutes longer. Transfer the cooked chicken to the plate in the oven. Add the remaining oil to the pan and cook the last pieces of chicken in the same way.
- Dd the garlic to the pan and saute until fragrant, about a minute.
- Pour the white into the skillet, turn the heat to high, and cook until the reduces by half, 4-5 minutes.
- Add the broth, lemon juice, honey, artichoke hearts, reserved artichoke liquid, diced tomatoes and capers in the pan and simmer until the liquids have reduce by half, about 4-5 minutes.
- Add slices of lemon into the sauce (optional).
- Stir in the butter, season with salt and pepper, mix in the parsley,
- Stir in the butter, season with salt and pepper, mix in the parsley,
- Return chicken to pan and toss to coat. Top with thin lemon slices and additional chopped parsley, sprinkle with Parmesan cheese and serve.
- You can serve this with almost any sides you like, but I made whole wheat pasta with artichokes hearts, spinach, red onion and fresh tomatoes to go with the mediterranean theme of the meal.
So that is going to wrap it up for this special dish chicken picatta w/artichoke hearts recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
