Steps to Prepare Homemade Chicken picatta w/artichoke hearts

Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Favorite Chicken picatta w/artichoke hearts. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken picatta w/artichoke hearts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken picatta w/artichoke hearts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can have Chicken picatta w/artichoke hearts using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Chicken picatta w/artichoke hearts:

1. 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2. 1 Kosher salt and freshly ground black pepper to taste
3. 1 tbsp olive oil
4. 1/2 cup unsalted butter
5. 1/2 cup white wine
6. 1 (14.5 ounce) can chicken broth
7. 2 clove garlic, chopped
8. 1/4 cup drained capers
9. 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
10. 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
11. 1 diced tomatoes
12. 2 tbsp chopped fresh flat-leaf parsley
13. 1 tsp honey
14. 1 freshly grated Parmesan cheese

Steps to make to make Chicken picatta w/artichoke hearts

1. Adjust the rack in your oven to the lower-middle position. Set a large ovenproof plate on the rack and heat your oven to 200*.
2. Halve one lemon, lengthwise. Trim the ends from one half and cut into thin slices. Juice the remaining half and the other whole lemon, leaving you with about ¼ cup juice. Set aside.
3. Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap.
4. Sprinkle both sides of the chicken pieces with salt and pepper. Place the flour in a large plate or pie plate. Dredge the chicken in the flour and shake the cutlets to remove the excess flour.
5. Heat a large (12 inch) skillet over medium-high heat. Add 2 tablespoons of the oil and swirl the pan to coat. Lay half of the chicken pieces in the pan. Saute the pieces, without moving them, until lightly browned on the first side, about 2-2½ minutes. Turn the chicken over and cook until the second side is browned, another 2-2½ minutes longer. Transfer the cooked chicken to the plate in the oven. Add the remaining oil to the pan and cook the last pieces of chicken in the same way.
6. Dd the garlic to the pan and saute until fragrant, about a minute.
7. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4-5 minutes.
8. Add the broth, lemon juice, honey, artichoke hearts, reserved artichoke liquid, diced tomatoes and capers in the pan and simmer until the liquids have reduce by half, about 4-5 minutes.
9. Add slices of lemon into the sauce (optional).
10. Stir in the butter, season with salt and pepper, mix in the parsley,
11. Return chicken to pan and toss to coat. Top with thin lemon slices and additional chopped parsley, sprinkle with Parmesan cheese and serve.
12. You can serve this with almost any sides you like, but I made whole wheat pasta with artichokes hearts, spinach, red onion and fresh tomatoes to go with the mediterranean theme of the meal.

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