Original recipe from Williams Sonoma found HERE. I've altered it a little below.
Chicken Piccata with Artichokes:
Ingredients:
3 boneless, skinless chicken breasts (even better if you can find thin sliced, about 1 1/2 lbs)
1/2 cup flour (you can use any substitute here to make it gluten free)
1 t Salt
1/2 t Pepper
3 T olive oil
2 T butter (or ghee)
1 T minced garlic
8 oz quartered artichoke hearts, drained
1 cup dry white wine (have a glass while you're at it)
1/2 cup chicken broth
2 T lemon juice
4 T capers
1 T Italian parsley
Method:
Butterfly the chicken breasts and pound with a meat mallet or a heavy pot until about 1/4 inch thick (again, if you can find the thinly sliced chicken breasts, this will make your life easier). Place flour, salt, and pepper in a shallow baking dish. Heat 2 T of the olive oil over medium-high heat in a large skillet. Dredge the chicken breasts in the flour and add to skillet in batches to prevent overcrowding. Cook each breast for about 4 minutes and then flip and cook 4 minutes more. Drain on plate lined with paper towels.
In the same skillet, add the remaining 1 T olive oil and 1 T butter (ghee). Add the garlic and artichoke hearts and cook for a couple of minutes. Add the wine, and scrape all of the bits off of the bottom of the pan. Bring to a boil and reduce by 1/2...should take less than 5 minutes. Add the broth, lemon juice, and capers. Add remaining 1 T butter and simmer over medium heat for 5 minutes until slightly thickened.
Return the chicken to the pan coating it with sauce. Sprinkle parsley over top and serve immediately.
Happy Cooking!
