Here’s my version of an old Italian classic. This is a quick version that uses mostly ingredients that are not too perishable and that you’re likely to have on hand (if you’re like us and have garlic available at all times) so if you have unexpected company for dinner this is an easy and impressive meal to throw together at a 1/2 hour or hour notice.
- 4 Boneless Chicken Breasts
- 1 14 oz. Can Low-Sodium Chicken Stock
- 1/2 Cup White Wine
- 1/2 – 1 Bulb Garlic
- 1 Can Quartered Artichokes
- 1/2 Red Pepper
- 4 Tbsp. Capers
- 1 Tbsp. Butter
- 1 Tbsp. Olive Oil
- Juice of 1 Large Lemon
- Salt/Pepper to Taste
- Shredded Parmesan Cheese
- 2 Tbsp. Flour
- 3 Tbsp. Flour
- 1 Tsp. Salt
- 1 Tsp. Granulated Garlic Powder
- 1/2 Tsp. Pepper
For this meal I used some homemade chicken stock and simmered it down, but you can use canned chicken stock and simmer it to reduce by 1/2. This meal is all about intense flavors. Use low-sodium stock since you’re concentrating it. It’s a good idea to start simmering the stock first since it will take around 1/2 hour to reduce it.
Dice up the red peppers very thin (most Chicken Piccata recipes don’t use red pepper, but I added a little here for vitamins and color). Dice up the garlic very fine, or use a garlic press. I like garlic so I use nearly a whole bulb of garlic, but you might want to just use a few cloves.
Butterfly the chicken breasts so they are the same thickness throughout (that means cutting into the thick part of the breast from the center, so you can fold it open like a book). It’s also a good idea to pound the chicken thinner so it cooks through quickly. You can put the chicken between two pieces of clear wrap and roll or pound it thin with a soup can or just about anything handy. I just used my fist, caveman-style.
heat up some butter or smart balance, and olive oil in a pan, and while that’s heating up, mix the flour, salt, pepper and garlic powder together, spread it out on a plate and cover the chicken breasts.
Heat up a skillet with the butter and olive oil, and brown the chicken on both sides. When it’s nicely browned on the outside, take it out and put it in the oven at 350 degrees to finish cooking. Add the red pepper and garlic to the pan and cook until it’s softened up. Pour the white wine into the pan to deglaze it, scraping the browned stuff off the pan. Add the chicken stock, artichokes, and capers and simmer a little longer.
Mix the 2 tbsp. flour with a little water to make a paste and stir it into the chicken stock mixture to thicken up. Mix in lemon juice.
Take chicken out of oven and add to plate with cooked spaghetti. Cover all with sauce. Sprinkle with Parmesan cheese and serve. Enjoy!