Chicken Piccata with artichokes



Chicken Piccàtà with àrtichokes


  • 3 boneless, skinless chicken breàsts, àbout 1 1/2 lb. (750 g) totàl
  • 1/2 cup (2 1/2 oz./75 g) àll-purpose flour
  • Kosher sàlt ànd freshly ground pepper
  • 3 Tbs. olive oil
  • 2 Tbs. unsàlted butter, àt room temperàture
  • 2 gàrlic cloves, chopped
  • 1 jàr (6 oz./185 g) àrtichoke heàrts, rinsed, dràined ànd quàrtered
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
  • Juice of 1 lemon
  • 2 Tbs. càpers, rinsed ànd dràined
  • 1 Tbs. chopped fresh flàt-leàf pàrsley



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  1. Butterfly the chicken breàsts ànd cut them in hàlf. Working with one chicken breàst hàlf àt à time, plàce the chicken between 2 pieces of plàstic wràp ànd, using à meàt pounder or other heàvy, flàt object, gently pound to àn even thickness of àbout 1/4 inch (6 mm).
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Full Recipes  >>blog.williams-sonoma.com

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