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Chicken Piccata with Artichokes and Capers

Updated on August 5, 2016

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5 stars from 1 rating of Chicken Piccata

Piccata Trivia

Piccata is an Italian word, but ironically the dish did not originate in Italy. While the origin of the dish remains somewhat of a mystery, the consensus seems to be it is an Italian-American creation. The dish typically consists of a flattened meat in a sauce of lemon, wine, and butter. I omit the butter in this recipe to make it a bit lighter, but feel free to add butter to the sauce just before serving!

The dish can be served over many starches, but in this recipe we will be using angel hair pasta.
The dish can be served over many starches, but in this recipe we will be using angel hair pasta.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4 Servings

Ingredients

  • 4 Chicken Thighs
  • 1, 1 lb box Angel Hair Pasta
  • 1/2 cup Chicken Broth
  • 1/2 cup White Wine, dry
  • 1 14 oz can Artichoke Hearts, quartered
  • 1/4 cup Capers, or to taste
  • 1 Large Lemon, zest and juice
  • 1/2 cup Flour
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1-2 Tbsp Olive Oil
  • Salt and Pepper, to taste
  • 3 Tbsp Parsley, roughly chopped

Allez Cuisine!

  1. Rinse the chicken thighs and pat dry with a paper towel. Salt and pepper both sides. Place them in a gallon sized ziplock bag. Push the air out of the bag and seal. Put the bag on a cutting board, and using a meat mallet pound out the thighs until they are uniform thickness. Depending on your chicken they will be about 1/4-1/2 inch thick. The bag will keep your cutting board clean.
  2. Mix the flour, lemon zest, paprika, and garlic powder. Add salt and pepper to taste. Heat a large frying pan to medium high. Dredge the chicken on both sides in the flour, shaking off any excess. Add the olive oil to the frying pan, and cook the chicken for 2 minutes on each side. The chicken should turn a nice light brown.
  3. While the chicken is cooking measure the broth, wine, and juice the lemon into the same measuring cup. When the meat is browned add the liquid and let it cook 5 minutes or until slightly thickened. The flour on the meat will help thicken the sauce.
  4. When the sauce is thick add the artichokes and capers to the frying pan, cover and reduce heat to low.
  5. Bring water with a Tbsp of salt to boil in a large stock pot. Add the angel hair pasta and cook for 4 minutes. Transfer the pasta to a colander and run cold water over it to stop the cooking immediately. Drizzle about a tsp of olive oil over the pasta and toss to coat. These two steps will keep your pasta firm and keep it from sticking together.
  6. Serve the chicken mix over the pasta. Evenly drizzle the sauce over each dish. Garnish with chopped parsley. Enjoy!

Browning the Chicken

The Finished Piccata

Getting to Know Capers

GOYA CAPER SPANISH NON PAREILS, 2 OZ
GOYA CAPER SPANISH NON PAREILS, 2 OZ

For this recipe I used Goya Spanish Capers. They worked well and are a less expensive option. Capers are the berries of the caper bush that have been pickled. They add a bite of salt and earthiness to dishes.

 

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