Several years ago a dear family friend visited a farm house in Italy, when she returned home she had something more valuable than a designer purse. Instead, she possessed the perfect Chicken Piccata recipe. A savory combination of white wine, fresh lemon juice, capers, butter, and artichoke hearts make this dish simply fabulous. It’s relatively uncomplicated and fun to prepare. It’s my favorite dish for a cold winter night. While the recipe below serves 6 it’s extremely easy to double ingredients for a larger party. Also, leftovers heat up perfectly for a day after meal!
3 whole skinned boned chicken breasts, halved lengthwise
¼ cup flour
Salt & pepper
4 tbsp butter
1 package, sliced crimini mushrooms
3 cloves of garlic, minced
1 ½ cups Sauvignon Blanc wine – I recommend Kim Crawford Sauvignon Blanc
9 tbsp fresh squeezed lemon juice
3 tbsp flat leaf Italian parsley, coarsely chopped
1 container of capers (3.5 oz)
1 can of quartered artichoke hearts
To Cook Chicken Breasts:
Place chicken between two pieces of cling wrap and pound to ½ inch thickness. Sprinkle chicken breasts with salt and pepper and coat with flour. In a large skillet brown chicken in 3 tbsp of butter over medium heat for around 5 minutes or till lightly golden brown. Remove from skillet and keep warm.
Add remaining butter to hot skillet and cook mushrooms and garlic till tender. Add artichoke hearts and capers and simmer with wine and lemon juice. Simmer for around 5 minutes until the sauce has a sheen. Add cooked chicken breasts back into the skillet and simmer for 5 more minutes. Add fresh chopped Italian parsley and simmer for 2 more minutes.
To Cook Pasta:
Fill large pot with one container of chicken broth, 2 bay leaves, a pinch of poultry seasoning, salt & pepper, and 1 cup of water. Bring to a boil. Cook pasta according to instructions. I recommend using a refrigerated fresh fettuccine pasta. Once cooked, drain it and squeeze a lemon on top and add a pat of butter.
On a large oval serving tray mound fresh pasta, then place chicken breasts and sauce on top of the chicken. Garnish with Italian parsley sprig.