Honest, quality, home cooked meals is what chef Sara Moulton has embodied throughout her work on PBS, FoodNetwork, and her many cookbooks. I personally haven’t followed Sara’s work as well as some other TV chefs; though, I’m not a big fan of the craziness surrounding the cook celebrity fandom that has become quite a spectacle in food circles. I like Sara’s work though because its not celebrity driven. She seems more genuine than some of the others out there plus she uses real ingredients and focuses on meals as family gathering and for that I’m happy this week’s Sunday Supper meal is a celebration of Sara’s cookbook Everyday Family Dinners.
This recipe is not in the cookbook, it is “inspired” by it though. I wanted to make a dish that really could work everyday in the home kitchen. It takes around 20 minutes to make and tastes like you spent a lot more time on it. I suppose that’s the magic of garlic, wine and lemon juice.
If you’re interested in some of Sara’s recipes several of the other Sunday Supper bloggers made dishes and drinks from the cookbook.
Chicken Artichoke Piccata
4 boneless skinless chicken breasts
1 cup bread crumbs
3 tablespoon olive oil
1 jar of artichokes quarters, drained and rinsed
juice from 1/2 lemon
1/2 cup white wine
2 garlic cloves, sliced
1 teaspoon capers, rinsed
salt and pepper
Pound the chicken breasts with a mallet to flatten. Heat 2 tablespoons of olive oil in a medium-high saute pan. In a shallow dish add bread crumbs, salt and pepper to taste. Coat chicken breasts in 1 tablespoon of olive oil and then dip and coat in dish of bread crumbs. Add bread crumb covered chicken breasts to the pan and cook for about 4-5 minutes per side to brown, being sure to not burn.
Remove chicken from pan. Add garlic cloves and cook for a minute. Add white wine, lemon juice, capers, artichokes and return chicken to pan. Reduce liquid by half for about 3 minutes.
Remove and serve with a side dish or side salad.
Here is a list of what the group did either from the book or “inspired” as I am sharing here.
- Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
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