Chicken Piccata with Artichoke Hearts and Capers
(photo courtesy www.pixelatedcrumb.com) This was always one of my fast, ‘go-to’dinners–always a favorite, and very quick and easy to fix. I just kept canned or
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Cooking tools:
- Skillet
- Stove
- Zip-top bag
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spatula
- Plate
Ingredients
- 2 lbs boneless skinless chicken breasts, or thighs
- 1/4 cup or so brown rice flour, optional
- 1-2 Tbsp olive oil
- 1 Tbsp grass fed butter
- 4 cloves garlic minced
- 1 can or small jar of artichoke hearts (can be marinated or plain)
- 2 Tbsp of fresh lemon juice
- 2-3 Tbsp capers
- 2 Tbsp white wine
- Parmigiana Reggiano, grated, optional
- Herbs–Rosemary, oregano, basil, etc.
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