Tuesday, July 26, 2011

Chicken Piccata

I made this dish for the first time about 4 years ago. I was in one of those situations where I had nothing planned for dinner and needed to go to the grocery store badly. So I dug around my cupboards and freezer and came up with this yummy dish! Little did I know at the time that this is a recipe for Chicken Piccata, but I was quite proud of myself for creating an amazing dish out of blue.


4 thin-sliced Chicken Cutlets
1 tsp Dried Thyme
Salt, to taste
Freshly Ground Black Pepper, to taste
4 Tb Olive Oil
1/4 c. Flour
1 Onion, thinly sliced
1 sm. jar Marinated Artichoke Hearts
1 sm. jar Capers
1 sm. bunch Fresh Thyme Leaves
1 c. Chicken Broth
1 Lemon, juiced
1 Tb Butter

Season chicken with dried thyme and salt and pepper. Heat a large sauté pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and sauté until cooked through. Set chicken aside to rest on plate tented with foil.

In same sauté pan, over low heat, add onions, fresh thyme, artichokes, and capers and cook until aromatic.

In a cup stir together the broth the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture and simmer until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Serve on a bed of rice, spooning the sauce over the chicken.

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