Chicken Piccata
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 2 lbs. Boneless chicken
  • ¼ cup white vinegar
  • 1 t. Cajun spice
  • 1cup All-purpose flour
  • 4 T. Butter
  • 4 T. Olive oil
  • 2 cups chicken stock
  • Juice of 1 lemon
  • 2 Cloves of garlic crushed
  • 3 T. Capers rinsed
  • 1 cup Artichoke hearts (canned or jar)
  • ½ cup Parmesan cheese shredded
  • ¼ cup Parsley chopped
  • 1 t. Salt
  • 1 t. Black pepper
Instructions
  1. Soak chicken in cold water in a large bowl so that the water covers the chicken by at least an inch and add ¼ cup of vinegar. Let sit for 10 minutes then drain chicken and rinse with cold water. Dry chicken with paper towel and then slice the chicken pieces so they’re no more than ¼ –inch thick.
  2. Place flour in a shallow dish and season it with 1 t. salt and 1 t. black pepper. Dip the chicken in the flour and then shake as much flour off as possible and set aside.
  3. Place a large skillet on medium high heat and add 1 T. butter and 1 T. olive oil. Add the chicken pieces so that they are not crowded in the skillet; you might have to do this in two batches. Sauté chicken for 3 minutes on each side and set aside in a baking pan to keep warm. Once all chicken is sautéed and in the baking pan, cover the pan with aluminum foil and place in a 300F (150C) in the middle of the oven for 15 minutes.
  4. In the same skillet, add the rest of the butter and olive oil and bring skillet to medium heat. Add the garlic and sauté for 1 minute then add 1 T. of flour and mix it in with the oil and butter and garlic and sauté for another 2 minutes. Add chicken stock and lemon juice and simmer for 3 minutes. Then add the capers and artichokes and simmer for another 3 minutes. Add the sauce to the chicken in the baking pan and bake at 300 (150 C) for another 10 minutes.
  5. Sprinkle with parsley and parmesan and serve.
  6. _______________
Recipe by From Scratch at https://fromscratch.club/chicken-piccata/