This is a great entree to serve when hosting a larger group. It’s easy to keep warm (either on the stove or in a chafing dish) and looks great on a platter if you are going to serve buffet or family style. Of course, you can always prepare it for a casual family dinner; it’s well loved in my family. I recently served it for a friend’s birthday dinner – I didn’t realize it was one of her favorite dishes, I just know that it’s usually a winner winner when it comes to a chicken dinner. Traditional Piccata does not include artichoke hearts, but I love them, so I usually include them. I serve the Piccata with a side of pasta and marinara because that’s traditional, but I think plain pasta (particularly if it’s homemade) with a little olive oil and fresh basil is just fine because the Piccata sauce is so good. If you choose to do this, you may want to double up on the sauce ingredients. This recipe serves 4, but I almost always double it because the leftovers are always welcome.
- 2 Boneless, Skinless Chicken Breasts – trimmed, and butterflied to create two thinner pieces
- Flour (about 3/4 cup – enough for dredging)
- 4-6 TBS. Olive Oil
- 1 Stick (8 TBS.) Unsalted Butter
- 1/2+ Fresh Squeezed Lemon Juice
- 1/2 Cup Chicken Stock/Broth
- 1/4 Cup Capers – drained
- 1 Can Artichoke Hearts – Quartered (optional)
- 1/3 Cup Fresh Parsley – Chopped
- Salt and Freshly Ground Pepper
Place chicken breasts between two pieces of plastic wrap and gently pound out to desired thickness (do not pound too thin). If chicken pieces are very large, cut in half (I prefer to serve several small pieces per person). Season chicken generously with salt and pepper and dredge in flour – shaking off any excess. Heat 5 TBS. of butter and 4 TBS. of olive oil in a large skillet over medium heat. When oil is hot, add chicken (working in batches and adding remaining olive oil if necessary) and cook for about 2-3 minutes until browned on one side; turn chicken and cook until browned on the other side. Transfer chicken to a plate and set aside. Add chicken broth, lemon juice, and capers to pan and bring to a boil – being sure to scrape any browned chicken bits from the bottom of the pan. Check flavor (adjust lemon juice to your preference) and add salt and pepper as necessary. Return chicken to pan and add artichoke hearts (if using). Add remaining butter to sauce and whisk in just before serving; garnish with fresh parsley.