Chicken Piccata with Artichokes and Jalapeños
A spicy version of the classic chicken piccata
Ingredients
- 3 Chicken breasts pounded to ¼ inch thick
- 5 Tablespoons unsalted butter divided
- 2 Tablespoons olive oil
- ¼ Cup all purpose flour
- 1 Teaspoon kosher salt
- ⅛ Teaspon garlic powder optional
- 3 Ounces frozen artichokes thawed
- 2 ½ Tablespoons capers rinsed and drained
- 1 Jalapeño chopped
- ¼ Cup dry white wine
- 1 Lemon juiced plus more wedges for serving
- Fresh parsley roughly chopped
Instructions
- Place the chicken breasts between two pieces of plastic wrap and, with a meat mallet, pound them to ¼ inch thickness.
- On a large plate, make the dredging flour. Mix the flour, salt, a pinch of pepper and a pinch of garlic powder if using. Dredge each piece of chicken in the flour mixture and shake off any excess.
- Heat 3 tablespoons of butter and 2 Tablespoons of olive oil in a large sauté pan over medium high heat. Add the dredged chicken breasts to the pan and cook until done, flipping once; About 5 minutes.
- Remove the cooked chicken from the pan and place on a plate, set aside.
- Add the wine to the pan and scrape up all the brown bits. Cook down for about 3 minutes. Add the remaining butter to the pan. Add the artichokes, jalapeños, capers and lemon juice and some of the parsley; Cook for another 3-5 minutes. Spoon the sauce over the chicken.
- Garnish with more parsley and jalapeños. Serve with lemon wedges and a glass of wine!
Tried this recipe?Let us know how it was!