Chicken Piccata

 Chicken Piccata

This was our main course for the Easter brunch (as well as ham and other breakfast options). This lemony chicken piccata was gone fast!!

Ingredients

4 chicken breasts

1 can of artichoke hearts

3 lemons

1 can of chicken broth 

1/2 teaspoon paprika

1/3 cup of flour

1/2 cup of white wine 

2 tablespoons of butter

1. Slice chicken breasts in halves so they are thinner, not shorter. 

2. Heat oil in a frying pan. Put 1/3 cup of flour and the paprika in a Ziploc bag. Without overcrowding, put a couple pieces of chicken in the bag and shake until each piece is fully coated.

3. Put the coated chicken in the frying pan and bake for about 3 minutes on each side. 

4. Take chicken out of pan and put in a casserole dish, but do NOT clean the pan! Put the chicken broth and wine in the pan for a couple minutes, and then the butter, and then when butter is melted, add the artichokes in the pan for about a minute--just until they're heated. 

5. Squeeze 2 cups of lemon juice (about 2.5 lemons worth) over the chicken, and then the mixture in the frying pan. 

6. Zest about half a lemon and sprinkle that over the chicken as well. Cut slices from the other half of that lemon and use as garnish.

7. Bake the dish at 350º for about 20 minutes. 

Neither of us tried the main course because we were divulging in the appetizers and dessert, but we got many compliments on the tenderness, juiciness, and flavorful...ness... of this recipe!  

Happy Easter!

  -Mary and Caitlin