Chicken piccata with artichokes
Had some girlfriends over last night. You know it’s a good night when we spend 5 hours at the dinner table breaking it allll down….so good for the soul. Heart full.
ON THE MENU:
chicken piccata with artichokes, spicy roasted broccolini, polenta fries with smoked paprika aioli & roasted tomato bruschetta with burrata
XO, km
THE DISH:
Chicken piccata with artichokes | serves 4-6
THE STUFF:
2 eg1/3 cup all-purpose flour
Kosher S+P
6 boneless and skinless chicken thighs
EVOO
2 tablespoons butter, divided
2 cloves garlic, chopped
1 can artichoke hearts, drained well and halved
3/4 cup white wine
1/3 cup low-sodium chicken broth
Juice of 1 lemon
2 tablespoons capers, drained
2 tablespoons chopped parsley
THE HOW-TO:
Put the flour on a plate and season it well with S+P. Dredge the chicken in the flour. Heat 2 tablespoons EVOO in a large frying pan over medium-high heat until very hot, but not smoking. Working in batches as needed to avoid crowding, sauté until golden brown and cooked through, about 6 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 tablespoon butter. Add the garlic and artichoke hearts and sauté until garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on bottom of pan. Bring to a simmer and cook until liquid is reduced by half, 3 minutes. Stir in the broth, lemon juice and capers. Reduce heat and stir in remaining 1 tablespoon butter. Simmer, stirring occasionally, until sauce thickens slightly, about 5 minutes. Stir in the parsley and return the chicken to the pan. Cook a few minutes to rewarm the chicken and enjoy!