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Garlic Chicken Piccata
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Description
Tender, butterflied chicken breasts browned in butter and garlic and simmered in white wine with capers, artichoke hearts and tomatoes!! A true palate pleaser!! I promise!!
Ingredients
- 4 whole Chicken Breasts (butterflied And Halved)
- 2-½ cups Flour (for Dredging)
- 6 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic
- ¼ cups Capers (rinsed Well)
- ¼ cups Lemon Juice
- 1 cup Low Sodium Chicken Broth
- 1 cup White Wine (dry)
- 1 jar Artichoke Hearts (under Olive Oil Is Best)
- 1 can Tomatoes (diced, Stewed, Peeled--whatever You Have)
Preparation
1. Take the halved chicken breasts and season with salt and pepper– then dredge them in the flour.
2. In a hot pan or skillet, heat 4 tablespoons butter, olive oil, minced garlic and add the chicken… Cooking thoroughly on each side (a little browning here and there is perfect).
3. When chicken is cooked thoroughly, transfer chicken to a separate dish.
4. In pan, add the capers, lemon juice, and chicken broth and bring to a boil.
5. Scrape the bottom of the pan with a spoon to get all the crust into the sauce.
6. Place the chicken back in pan, adding the wine and simmer for about 5 to 7 minutes.
7. Remove chicken and place on serving dish.
8. Add the remaining butter and let simmer through until wine reduces.
9. Add artichokes and tomatoes and heat through.
10. Serve.
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5 Comments
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shanabogue on 9.21.2009
Made this for dinner last night – it was AMAZING! I did have some trouble with my garlic cooking too quickly… I simply removed the darker pieces after cooking the chicken and proceeded with the recipe as written. It was yummy!!
mom2twogirlz on 7.26.2009
Ah! I was trying to figure out how to add a rating and just clicked on the mitts to see if it would take me to a page where I could add a rating, but instead, it mistakenly took a low rating from me.
I was going to say that I made this tonight and Loved it. It was so good. Thanks for the great recipe. 5 Mitts!
shecancook2 on 7.24.2009
Hmmmm… For the garlic mishap–I would recommend turning the heat on very low and instead of using minced garlic, slice fresh garlic in thicker ‘discs’… That should take care of the burning–and instead of throwing the garlic in before the chicken, toss it in WITH the chicken. And you did the right thing by using boneless skinless chicken breasts. Another thing you could do is to half the garlic cloves, cook the recipe as you normally would, then remove the garlic cloves before serving. We want the flavor from the garlic–but the burnt garlic is not necessary (or desired) in any plate. Unless you’re my dad–which in this case–garlic in any form will do.
8^P
hope that I was able to help!!
jillskitchen on 7.22.2009
Made it tonight and it was delicious! I gather from the picture that I should have used bone-in, skin-on chicken. I used boneless skinless, and it was still darn good. My only issue, which happens to me a lot in garlic-y recipes, is how to cook the chicken without the garlic starting to get too browned (and in this case close to burning). This may be a novice mistake, but I’m not sure how to address it exactly.
In all, it was flavorful and quite pretty when presented on the table. I will definitely make it again, but maybe add the garlic after I cook the chicken. Thanks so much for the new recipe– it’s going into my rotation for sure!
Carrie on 7.20.2009
This looks so good. All the recipes you submit are great. Every time I see your picture now, I just download and save the recipe, without even checking it out. Keep them coming! Thanks