Chicken Artichoke Piccata for #SundaySupper

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
Serves 4

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.

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