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Chicken Piccata

February 19, 2010

Here’s my version of a classic Italian dish that’s full of flavor and fairly easy to put together. The combo of white wine, fresh lemon, and garlic adds a level of sophistication that proves company-worthy. Serve over angel hair pasta and you’ve got a complete meal!


1 cup all-purpose flour
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
4 Tablespoons extra virgin olive oil, divided
1 Tablespoon butter
10 button mushrooms, cleaned and sliced
3 cloves fresh garlic, minced
2/3 cup white wine
1/3 cup fresh lemon juice (do not use bottled)
1 cup chicken stock
1 jar artichoke hearts marinated in oil, well drained and diced
2 Tablespoons capers
Angel hair pasta for serving

  • In a shallow dish, whisk together flour, paprika, salt and pepper. Set aside.
  • Using a meat tenderizer, pound each chicken breast until thin.
  • Dredge each thin breast with flour mixture on both sides. Shake off excess.
  • In a large non-stick skillet, heat 2 Tablespoons olive oil over medium heat.
  • Place each coated chicken breast in hot oil, and saute 3 minutes per side, or until lightly golden brown. (Do not over crowd skillet–breasts should not touch. Cook in batches if need be.)
  • Remove cooked chicken from skillet and set aside.
  • To hot skillet add remaining 2 Tablespoons olive oil, butter and mushrooms. Saute 5 minutes until tender.
  • Add garlic to skillet and saute 1 minute, until fragrant.
  • Increase heat to high and add wine to skillet. Bring to a boil and scrape bits off bottom of skillet.
  • Add chicken stock and lemon juice to skillet. Simmer on high heat until reduced by half.
  • Add artichoke hearts and capers to sauce.
  • Add browned chicken back to skillet and simmer additional 5 minutes, or until cooked through.
  • Serve chicken and sauce over angle hair pasta, if desired.
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