Creamy Chicken Piccata with Artichoke
- 4 Whole Boneless/Skinless Chicken Breast
- 1 Cup Milk
- Wheat Flour
- Salt & Peper to taste
- 4 T of Olive Oil
- 1 Cup Chicken broth
- 1 1/2 Lemons
- 1/4 C of Dry White Wine
- 3/4 C Half & Half
- Artichoke Hearts
- Fresh Parsley
Pound your Chicken breasts (either in a plastic bag or with some parchment paper on top) with a rolling-pin or poultry hammer. Then get your olive oil heated up on the stove (Medium high heat) in a pan or my ideal preference is a cast iron skillet (to each their own). While that is heating up, we will bread our chicken. I use wheat flour in this recipe, and the only thing different I do with wheat flour is to make sure that I season my flour with some sea salt and pepper for flavor. Then I dip the chicken breast in the milk bowl, then transfer and coat in the seasoned wheat flour. I repeat that one more time– Milk bowl and then coat for a second time in the season wheat flour. Next we place the breaded chicken into the heated oil in the skillet and cook for about 3 min on each side or until thoroughly cooked. Remove chicken and set aside on a plate lined with paper towel to absorb any additional oil.
turn stove down to medium low heat and add the broth, juice from 1 and 1/2 lemons, white wine, half and half, and those beautiful capers. Gently stir then allow the sauce to bubble and cook for about 2 min. At this point taste your sauce and add any additional salt or pepper if needed.
Now we add the chicken back in the pan with the sauce, and add the he artichoke hearts and let it all cook for about another min or so. Then I turn off the stove and let the whole dish sit and cool for about 5 min. Garnish with lemon slices and fresh parsley. Enjoy!