Chicken Piccata with Artichokes and Spring Peas

artichoke chicken.jpg

  • 1 1/2 lbs boneless skinless chicken breasts, cut in half or pounded thin

  • 1/4 cup flour or almond flour

  • 1/4 cup cornstarch

  • salt and pepper

  • 3 Tbs. olive oil

  • 1 shallot, thinly sliced

  • 3 Tbs. lemon juice

  • 1 can quartered artichokes

  • 1 cup frozen peas

  • 1 cup chicken stock (or white wine)

  • 3 Tbs. unsalted butter

  • 3 Tbs. capers

  • Garnish with lemon slices and fresh herbs

Carefully slice the chicken breast in half lengthwise. 

In a medium shallow bowl combine the flour and cornstarch with a big pinch of salt and pepper.  Dredge the chicken breasts in the flour/cornstarch mixture.  

In a saute pan or cast iron skillet over medium heat, warm 2 Tbs. olive oil. Working in batches cook the chicken breasts, flipping halfway through for about  6 to 8 minutes or until the chicken is browned and cooked all the way through. 

Set the chicken aside but keep warm. 

In the same pan over medium heat add the final tablespoon of olive oil. Saute the shallot for about 30 seconds or until translucent. Deglaze the pan with the lemon juice and chicken stock and continue to cook for another 5 to 7 minutes or until the sauce is reduced by half. Add in the artichokes, peas capers and butter and whisk until smooth. Return the chicken to the pan and cook for a couple minutes or until warmed through. 

Serve chicken warm, taste for salt and pepper, and garnish with lemon and fresh herb

Fridge ForagingAmanda FredericksonComment