Chicken Piccata was always a classic dish in my very Italian household, though, my mom made it a little different from the recipe I’m going to share with you today. She used mushrooms, which are one of my favorite veggies, so I would certainly never complain. The traditional way is also to dredge the chicken in an egg wash and flour mixture. I don’t typically do that with mine just to make it a little healthier.
I used to work at an Italian banquet hall in high school. While I was serving a wedding one night, I noticed they had chicken piccata, but this one had capers and artichokes, which sounded so good to me. Years later once I started cooking for myself and my fiance, I would make this dish quite often, per request. The first time I made it, I used capers and artichokes, just like I saw at the banquest hall years prior, and have done it that way ever since. I even made it for my family and my very Italian grandparents, and they loved it!
The flavors are perfect for summer – light and citrusy- and the capers add a nice bite. I typically make this dish in my handy dandy cast iron, but I’ve tried it in my crockpot before and boy is that good, too. The chicken gets so tender and falls apart. Everything is so juicy; it’s like a hearty soup. So delicious and so easy. It’s just a matter of throwing all your ingredients in the crockpot and cooking on low through your work day. It’s equally simple if you decide to make this after getting home from work, as well.
See the full recipe below.
Ingredients
1 lb boneless skinless chicken (I use thighs, but breasts work, as well)
Salt and pepper to taste
1/4 cup chopped parsley
1 teaspoon of minced garlic
1 tablespoon butter
1/4 cup dry white wine
The juice of one lemon
2 cups of chicken broth
4 teaspoons drained capers
1 can of artichoke hearts
1/2 white onion
2 tablespoons choice of cooking oil (I used olive oil)
Directions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in your chopped onions and cook until tender.
2. Add in your chicken and season with salt, pepper, garlic and parsley on both sides. Cook about 4 minutes per side.
3. Into the pan goes the chicken broth, white wine, butter and lemon juice. Cook for another 2 minutes.
4. Add in the artichoke hearts and capers. Cook for another 3 minutes.
5. Enjoy!
Serve over rice or pasta, or with a good crusty bread to sop up the juices. (Optional)
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