Skillet Chicken with Artichokes & Lemon

by Courtney Rappe

Skillet Chicken with Artichokes & Lemon

We love this modern spin on classic chicken piccata. While it is easy enough to prepare during the week, it is also elegant enough to use for entertaining. Serve with simple sautéed spinach and whole-wheat couscous or orzo.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yields: 4-6 servings

6 thin chicken breast cutlets

2 teaspoons Fire & Flavor Lemon-Pepper Seafood Rub

½ cup plain, all-purpose flour

2 tablespoons olive oil

1 ½ tablespoons unsalted butter

2 cloves garlic, minced

1 cup artichoke hearts, drained and quartered

1 cup grape tomatoes, halved

1 cup white wine

½ cup reduced sodium chicken stock

Juice of 1 lemon

2 tablespoons capers, drained

2 tablespoons fresh parsley, roughly chopped

FIRST Combine Seafood Rub and flour and pour onto a large plate. Season chicken on both sides with salt and freshly ground black pepper. Dredge into flour mixture, shaking off excess. Heat 2 tablespoons oil in large cast iron skillet or frying pan over medium-heat. Working in batches as needed, sear chicken until brown on both sides, about 4 minutes per side, flipping once. Transfer to a plate and lightly tent with foil.

NEXT Melt 1 tablespoon of butter in pan, add garlic, artichoke hearts, and tomatoes and sauté until garlic is fragrant, about 1 minute. Add wine, stirring to scrape up any brown bits, simmer and cook until liquid is reduced by half, about 3 minutes. Add stock, lemon juice, and capers, bring to a simmer, and stir in remaining ½ tablespoons of butter. Simmer until sauce thickens slightly, stirring occasionally. Stir in parsley and return chicken to pan. Spoon sauce over chicken; cook until chicken is cooked through and warm, about 3-4 minutes.

LAST Serve with sautéed spinach and couscous, if desired.


This entry was posted in Chicken

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