Chicken Piccata with Artichokes

Marsha Gardner


The addition of artichoke hearts to Classic Chicken Picatta makes a great dish even better.

pinch tips: How to Carve a Whole Chicken





4 medium
chicken breasts, boneless and skinless
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
all purpose flour, for dredging
6 Tbsp
olive oil, extra virgin
6 Tbsp
butter, unsalted, divided
1 c
chicken stock, light
1/3 c
lemon juice, fresh
1 can(s)
artichoke hearts, quartered, drained
8 oz
mushrooms, sliced (optional)
1/4 c
capers, rinsed and drained
2 Tbsp
flat leaf parsley, chopped
parmigiano-reggiano cheese, freshly grated
12 oz
linguine, cooked for serving
thinly sliced lemons for garnish

Directions Step-By-Step

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In large skillet melt 2 tablespoons butter with 3 tablespoons olive oil. A mushrooms and cook unit liquid is released; add artichokes and brown lightly. Scoop out artichokes and mushrooms and set aside.
In the same skillet over medium high heat, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil and add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken, artichokes and mushrooms to the pan and simmer for 5 minutes. Remove to a platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and cheese if desired.

About this Recipe

Course/Dish: Chicken