Friday, April 20, 2012

Perfect Artichoke Chicken Piccata

Artichoke Chicken Piccata
Inspired by Stonewall Kitchen, this sauce is also delicious with veal or sole.

4 boneless, skinless chicken breasts
1/4 cup flour
Salt and pepper
1 tablespoon Wildtree Grapeseed Oil
1 tablespoon butter
1/2 cup white wine or chicken broth
small bag of frozen artichoke hearts, quartered
1 bottle Wildtree Perfect Piccata Sauce

Pound chicken breasts to 1/2 inch thickness.

 Place flour, salt and pepper in a shallow large bowl. Lightly dredge each chicken breast in flour, coating both sides and tapping off any excess flour, set aside.

 Heat grapeseed oil and butter in a large, heavy, straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Sauté until they are a rich golden brown, about 4-5 minutes per side. Add additional oil and butter as needed. Remove chicken and set aside. Add artichoke hearts to pan to brown slightly.

When done, deglaze pan with wine or chicken broth. Return chicken to pan and add Piccata Sauce. Cover pan with lid and simmer 15 minutes until hot. Serve over buttered egg noodles or rice.

To order Wildtree's Perfect Piccata Sauce or Grapeseed Oil please go to

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