Chicken Piccata with Artichokes and Jalapeños

A spicy version of the classic chicken piccata

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Main Course

chicken dinner

Instructions

1 Place the chicken breasts between two pieces of plastic wrap and, with a meat
mallet, pound them to ¼ inch thickness.
2 On a large plate, make the dredging flour. Mix the flour, salt, a pinch of
pepper and a pinch of garlic powder if using. Dredge each piece of chicken in
the flour mixture and shake off any excess.
3 Heat 3 tablespoons of butter and 2 Tablespoons of olive oil in a large sauté pan
over medium high heat. Add the dredged chicken breasts to the pan and cook until
done, flipping once; About 5 minutes.
4 Remove the cooked chicken from the pan and place on a plate, set aside.
5 Add the wine to the pan and scrape up all the brown bits. Cook down for about 3
minutes. Add the remaining butter to the pan. Add the artichokes, jalapeños,
capers and lemon juice and some of the parsley; Cook for another 3-5 minutes.
Spoon the sauce over the chicken.
6 Garnish with more parsley and jalapeños. Serve with lemon wedges and a glass of
wine!