Artichoke Chicken Piccata

A bit of a twist on a classic Chicken Piccata. I think the artichokes add a little something special while still maintaining the classic flavors.




Artichoke Chicken Piccata





1 1/2 lbs chicken breast halves
1/3 c flour
2 tbs grated parmesan cheese
4 tbs olive oil
1/2 c dry white wine
3 tbs lemon juice
1/4 c capers
1 can artichoke hearts, chopped
2 tbs butter
salt and pepper

1. If chicken breasts are thick, cut in half length wise to make two thin pieces. Breast should be 1/4 inch in thickness.
2. Mix flour, parmesan cheese, salt and pepper. Dredge chicken in flour mixture until pieces are lightly coated.
3. Heat olive oil in frying pan over medium heat. Add chicken. Cook until browned on each side.
4. Remove chicken from pan, reserving drippings in pan. Keep chicken warm.
5. Add wine, lemon juice, capers and artichokes to pan. Stir with spatula scraping the bottom of the pan. Reduce mixture by half. Add butter. Once butter is well incorporated, remove from heat.
6. Pour sauce over chicken. Enjoy!