Chicken Piccata With Artichoke Hearts Tomatoes Capers By The Domestic Curator
This is going to be short and sweet. I came across this recipe for Chicken Picatta the other day. Decided to try it out tonight on Mr.P —he is a lover of capers
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- skinless and boneless Chicken Breasts, butterflied, cut in half and pounded flat
- Kosher salt and Freshly Ground Black Pepper
- All-purpose flour, for dredging
- Unsalted Butter
- Extra-Virgin Olive Oil
- small Onion, finely chopped
- Garlic, finely chopped
- fresh lemon juice
- chicken stock
- brined capers, rinsed
- Artichoke Hearts, cut into bite size pieces
- Tomatoes, peeled, seeded and diced
- fresh parsley, chopped
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