Chicken Piccata with Artichokes and Capers

Let me tell you, we're not just cooking tonight. Oh no, we're crafting a masterpiece. A dish so tantalizing, it's practically a flavor bomb waiting to explode in your mouth - Chicken Piccata with Artichokes and Capers. Hold onto your forks because this is going to be epic.

First things first, let's play a little game I like to call "Hunt for Ingredients." On today's list, we have chicken breasts (because what's Chicken Piccata without the chicken), flour, butter (lots of it, because butter makes everything better), garlic cloves (to ward off vampires and add flavor), artichokes (the thorn among the roses), dry white wine (a little for the pan, a lot for the chef), chicken broth, Pecorino Romano cheese (fancy, right?), capers, and some other magical herbs and potions. Got everything? Great! If not, now's the time to panic. Just kidding! Take a deep breath and improvise or make a quick run to the store.

Now, the fun begins. Grab those chicken breasts and pound them like they owe you money. Remember, we want them flat and even - this isn't a therapy session, though it might feel therapeutic. Next, give those chickens a nice floury coat, like you're dressing them for a winter's day. Then, into the pan, they go with some EVOO, because we're fancy and say EVOO instead of olive oil. Sear them to golden perfection, and then set them aside. It's not their time to shine just yet. Now, in the same pan, because we're not about that washing-up life, throw in the butter, garlic, and artichokes. Let them get to know each other until it's time to introduce the life of the party - dry white wine. Let it simmer and reduce because we're all about intensifying flavors here. Add in the broth, lemon juice, capers, and herbs, and let the magic happen. Finally, reunite the chicken with this saucy concoction, letting it bathe in all its glory.

When it's all done, plate it up with the confidence of a Michelin-star chef. Serve it with whatever makes your heart sing - potatoes, veggies, or a nice salad. And there you have it, a dish that's sure to impress, dazzle, and maybe even make you the talk of the town. So, grab your apron, channel your inner culinary genius, and let's make some Chicken Piccata with Artichokes and Capers. Happy cooking, and bon appétit, my friends!

Yield: 2

Author: Sippin Foodie

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Chicken Piccata with Artichokes and Capers

Chicken Piccata might be one of my favorite meals. I can’t get over the flavor (those capers with lemon & garlic…come on!). Lots of different versions out there, but I personally love mine the best which is the wonderful part of being able to cook for yourself!

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 Chicken Breasts
• 1 Can Artichokes (quartered)
• 1 Cup Capers
• 1 Fresh Squeezed Lemon
• 3 Tbps Butter
• 1 Cup Flour
• EVOO
• Salt & Pepper
• Garlic Powder
• Dried Oregano
• Dried Parsley

Instructions

1. - Rinse Chicken under water, pat dry with a paper towel
2. - Pound chicken breast flat, coat with flour, s&p
3. - Add EVOO to pan on stovetop, med-high heat, then add chicken (5 min each side, or till golden brown)
4. - Remove chicken to a side plate, then in the same pan add 2 tbsp of butter, garlic, artichokes and stir for a few minutes, then add the wine until liquid is reduced by almost half.
5. - Add broth, lemon juice, capers, oregano, parsley and maybe a little more butter
6. - Add the chicken back to the pan and let it sit on low for about 5 minutes to soak in some of the juices in the pan.

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