Weekends go so fast! Time in general is really speeding by, but the weekends — whew! On Friday I was making baked white fish, trying to set a healthier tone for the weekend (it didn’t work) and before I knew it, it was Sunday evening and my daugher and I were going over the details of the bridal shower we both were at earlier that day for one of her best and oldest friends. I’m so happy to be included in the festivities! The food was delicious too – roast beef, mashed potatoes, green beans, pasta and one of my favorites, Chicken Piccata with salty little capers and artichokes. It reminded me that I hadn’t made Chicken Piccata for my family in quite a while.
So when I got home I dug the recipe out of my “Little Black Book” ~ a handwritten book of some of my favorites ~ and decided to share this Chicken Piccata recipe with you. This couple both really like to cook, so a blank recipe card was included with the shower invitation and guests were asked to share a favorite recipe. What a great idea. Recipes passed from family and friends who love you – I know they’ll think of the people who shared the recipes whenever they make the dish. The bride loves (and mean LOVES) Thai food, so I gave her my easy, One Pot Chicken Pad Thai. It’s delicious and often faster than take-out.
Either slice the chicken breasts lengthwise OR pound them with a mallet so they’re about the same thickness.
Generously season the chicken with salt and pepper, then dredge it in the flour.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter and add the olive oil.
Add the chicken to the skillet, letting it brown, 3-4 minutes per side over medium/medium-high heat, until browned and no longer pink inside.
Take the chicken out of the skillet and leave it sit on a plate for now.
Reduce the heat and pour in the wine to deglaze the pan, scraping up any brown/flavor bits from the bottom. Let the wine simmer about 3 minutes. Pour the lemon juice and stock into the skillet, stirring to blend. Cook 3-4 minutes over medium heat. Taste and if you prefer a more lemony flavor, another small squeeze of lemon juice can be added.
Whisk together 2 teaspoons of flour and 1/4 cup of chicken stock. Blend with the sauce, simmering and whisking to thicken.
Add the capers, artichokes, parsley and the last tablespoon of butter to the skillet, combining. Return the chicken to the skillet, spooning some of the sauce over the chicken and simmer about 5 minutes. Taste and adjust salt or pepper as necessary. NOTE: I lo♥e capers ~ and artichokes. If you’re not as crazy about capers, less is fine and the artichokes can be left out completely if you don’t like artichokes. . .but I hope you do.
- Over rice or pasta;
- With mashed potatoes;
- With a hearty bread or rolls;
- Instead of the traditional ham at Easter or beef at Christmas, try a platter of Chicken Piccata.
If you make this Chicken Piccata, leave me a comment. It’s one of my favorite dishes; I hope it becomes one of yours too!
- 2 - boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup of flour (set aside 2 teaspoons of this flour ~ the rest is for dredging)
- 3 - tablespoons of butter
- 2 - tablespoons of olive oil
- 1/2 lemon, juiced
- 1/2 cup of white wine
- 1 cup of chicken stock + 1/4 cup of chicken stock (divided)
- 1/4 cup of capers
- 1 - 14 oz. can of artichoke hearts, drained
- 1/4 cup of fresh chopped parsley
- Either slice the chicken breasts lengthwise OR pound them with a mallet so they're about the same thickness.
- Generously season the chicken with salt and pepper.
- Dredge the chicken in the flour.
- Meanwhile, melt 2 tablespoons of the butter in the skillet and add the olive oil.
- Gently place the chicken in the skillet, cooking 3-4 minutes per side over medium/medium-high heat, until browned and no longer pink inside.
- Remove the chicken from the skillet.
- Reduce the heat and pour in the wine to deglaze the pan, scraping up any brown/flavor bits.
- Pour the lemon juice and stock into the skillet, stirring to blend. Simmer 3-4 minutes. Taste and if you prefer a more lemony flavor, another wedge of lemon juice can be added.
- Whisk together the 2 teaspoons of flour you set aside and the 1/4 cup of chicken stock.
- Blend with the sauce, simmering to thicken.
- Add the capers, artichokes, parsley and the last tablespoon of butter combining.
- Return the chicken to the skillet, spooning some of the sauce over the chicken and simmer about 5 minutes.