Did I make chicken piccata or chicken francese? Or neither? After looking at Giada’s piccata and Tyler Florence’s francese I’m pretty sure I made a combination of the two. I can tell you the outcome was a delicious blend of flavors and it’s a nice change from the every day grilled chicken. This dish is less healthy but it’s fun to splurge once in a while.
This chicken recipe with artichoke hearts and capers in a nice lemon, white wine and butter sauce is a comforting and filling dinner for a cold winter night. Serve with roasted asparagus and wild rice.
- Chicken, pounded thin
- 1 lemon
- Flour for dredging
- Garlic powder
- Salt & Pepper
- 1 egg, for dipping
- Artichoke Hearts
- Fresh parsley, chopped.
- Extra virgin olive oil
- 2 tbsp of butter
- 1/2 cup chicken broth
- 1/4 cup white wine
- Pour the flour in a shallow bowl and add salt, pepper and garlic powder to the flour. In another bowl whisk one egg and squeeze a teaspoon of lemon juice into the bowl.
- Dredge your chicken in the flour, shake off the excess and then dip in the egg batter.
- In a large skillet over medium high heat, melt 1 tablespoons of butter with olive oil (enough to coat the bottom of your pan). When butter and oil start to sizzle, add chicken and cook about 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- Into the pan add lemon juice, chicken stock and bring to boil, scraping up brown bits from the pan for extra flavor. Add the artichoke hearts and add the white wine and let reduce for a few minutes. Then add the capers and dash of salt and pepper.
- Return all the chicken to the pan and simmer for 5 minutes. Place some lemon slices on top of the chicken.
- Remove chicken to plate. Add remaining a little more butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.