Saturday, September 12, 2015

Chicken Piccata Yumminess!

I recently purchased a new cookbook called Chicken Night by William-Sonoma.  I was desperate for some new chicken recipes since that's what we eat 90% of the time.  The first thing I do with new cookbooks is go through each recipe and flag the page if it is something I want to try, or something I know my family will eat.  We aren't super picky eaters, but we do love our basic recipes.  I've got about ten recipes right now that I could write from memory because I've made them so much.  So, in the search for something new, simple, and refreshing I found my favorite new chicken recipe that I'm going to share with you today!  Now, my version is similar yet slightly different than the one in the cookbook, but it works best for our family of eaters.  So, here we go, Chicken Piccata with Artichokes!

Just a side note, when I first saw this recipe, I had no clue what "piccata" was, but it definitely looked delish!  Conveniently enough, the recipe book explains it in this particular recipe as a type of Italian dish where thin pieces of meat are coated in flour and sauteed in butter and oil.

This recipe is has some prep work (15 minutes or so), but if you truly get all the prep work done before even turning on the stovetop, you'll breeze your way through and have a beautiful looking dish ready for the table!

2-3 boneless, skinless chicken breasts
1 jar quartered artichoke hearts, rinsed and drained
1/2 cup all-purpose flour (I use organic or you can also use gluten free if needed)
1 cup dry white cooking wine
Kosher Salt and Freshly Ground Pepper
1/2 cup chicken broth
3 Tbsp olive oil, divided
Juice of 1/2 lemon
2 Tbsp unsalted butter, at room temperature
Broccolini or Asparagus
2 cloves garlic, chopped

Prep work:

The very first thing I do is to get out each ingredient and set it out in order of when it will be used in the recipe.  This makes for quick and easy transition during the cooking process.

I start with two boneless, skinless thawed chicken breasts, but you can alter the amount you will use based on the number of people you are feeding.  I'm feeding two, maybe three, if I can get my boys to try it :)

Cut each chicken breast in half through the thickest part (as if you were going to open it like a book, but cut it all the way through).  Working with 1 half at a time, place the chicken in a ziplock bag and pound with the flat side of a meat pounder or other flat topped heavy metal object until it is about 1/4 inch thick.

Pour the flour onto a large place and season it will with salt and pepper.  Dredge the chicken in the seasoned flour, shaking off the excess.  Warm 2 Tbsp of the olive oil in a large frying pan over medium-high heat until very hot but not smoking.  Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side.  Transfer to a plate and set aside.

Return the frying pan to medium-high heat; do not wipe the pan clean.  Melt 1 Tbsp of the butter in the remaining 1 Tbsp olive oil.  Add the garlic and artichoke hearts and saute just until the garlic is soft, about 1 minute.

**Note: if using only 2 chicken breasts for the recipe, I only use 1/2 the can of artichoke hearts so as not to overpower the flavors.

Stir in the wine, scraping up any browned bits on the bottom of the pan.  Bring to a simmer and cook until the liquid reduces by about half, about 5 minutes.  Stir in both the broth, lemon juice, and your choice of veggies.  Reduce the heat to medium, bring to a gentle simmer, and whisk in the remaining 1 Tbsp butter.  Cook, stirring occasionally, until the sauce thickens slightly, about 7 minutes longer.  Taste and adjust the seasoning as needed.

Return the chicken to the pan and turn to coat each piece with the sauce.  Cook just until the chicken is warmed through, about 3-4 minutes.  Best when served over rice.  Serve immediately.

Serves 3-5 people as stated with above ingredients, but can feed fewer if needed by using only 2 chicken breasts and 1/2 can of artichoke hearts.  Pair it with a great wine and you're set!  Enjoy!

As always, I'd love to hear feedback if you've decided to try the recipe!  Let me know what your family thought of it!