Hi, I’m Laura. Today, we’re going to prepare chicken picatta w/artichoke hearts recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken picatta w/artichoke hearts Recipe
Chicken picatta w/artichoke hearts is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Chicken picatta w/artichoke hearts is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chicken picatta w/artichoke hearts using 14 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chicken picatta w/artichoke hearts:
- Prepare 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- Take 1 Kosher salt and freshly ground black pepper to taste
- Get 1 tbsp olive oil
- Make ready 1/2 cup unsalted butter
- Get 1/2 cup
- Take 1 (14.5 ounce) can chicken broth
- Make ready 2 clove garlic, chopped
- Make ready 1/4 cup drained capers
- Get 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
- Get 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- Take 1 diced tomatoes
- Get 2 tbsp chopped fresh flat-leaf parsley
- Prepare 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 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 with this exceptional dish chicken picatta w/artichoke hearts recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
