Chicken Piccata with Lemon, Capers and Artichoke Hearts
This is my take on a dish I first had at Vinny's Italian Grill on Timberlake Rd in Lynchburg, Va several years ago. Italian is one of my favorite foods and Vinny's can serve up some really good Italian. When you say Italian though, most people think of the classic spaghetti with tomato/meat sauce or Fettuccine Alfredo. I like spaghetti but I despise Fettuccine Alfredo. To me, it smells like... Well... the least gross answer I can think of is ruined milk. Anyway... Lots of Italian restaurants have Piccata of some sort. Olive Garden has both chicken and veal piccata, I think Macaroni Grill has it, and Carrabba's may have it. I think the best I have had though was at Vinny's.
When I have a meal that I really like, I sometimes try to recreate it at home. I like to think that I am a pretty good cook so this seemed like a dish I could do myself. I have made this dish several times over the last couple of years and tonight I think I just about nailed it. Everyone got seconds and there was just enough left for me to carry for lunch tomorrow.
Just remember, my recipes are scaled to feed two teenage boys plus two adults.
Here's the recipe:
2 - 14.5 ouch cans chicken stock
2 - 14 ounce cans quartered artichoke hearts, drained
1 - Tbsp capers
Approx 1 1/2 cups all purpose flour
1 - 4 to 6 ounce package sliced white mushrooms
1 - lemon
2-3 Tbsp olive oil
1/4 - medium vidalia onion, chopped
1 cup white wine
Kosher salt, black pepper, and garlic powder
1 1/2 pounds dry pasta (spaghetti or linguine noodles are fine)
Add the oil to a large, heavy-bottom skillet and start heating on medium-high heat. Season the chicken pieces with Kosher salt, black pepper, and garlic powder. Dredge the chicken in the flour, reserving leftover flour. When oil in the skillet is hot, place the chicken in the skillet and saute each side 8-10 minutes. Remove chicken from the skillet and place on a plate or platter. Add the onions to the skillet and saute for 5-6 minutes or until the onions are soft. Add the reserved flour to the skillet and reduce the heat slightly. Stir the flour with the onions for about 2 minutes. Start the water for the pasta. When it starts to boil, add pasta and cook according to package directions. While waiting for the water to boil, add the white wine to DE-glaze (if you are using a gas stove, be careful with this part as the alcohol released from the wine will flame up) and scrape the bottom of the skillet to get all of the bits loose.Reduce the liquid over medium-high heat until it is almost completely gone. Add the capers and stir. Add the chicken stock and bring to a boil. Add the artichokes and mushrooms and cook for 5 minutes. Add the chicken back into the skillet. There should be enough liquid to mostly cover the chicken pieces. Squeeze about 1/2 of the juice from half of a lemon into skillet and stir. Reduce heat to medium and simmer until the pasta is cooked.(or at least 15 minutes).
Serve the chicken, mushrooms, artichokes, and sauce over the pasta.
Enjoy!
***Note***
You can substitute low-sodium chicken broth if you wish. Just remember to taste the sauce before it is done and adjust the seasoning to your taste.
Maybe next time I'll remember to take some pics.
Oh well, LOL.
Jamey
When I have a meal that I really like, I sometimes try to recreate it at home. I like to think that I am a pretty good cook so this seemed like a dish I could do myself. I have made this dish several times over the last couple of years and tonight I think I just about nailed it. Everyone got seconds and there was just enough left for me to carry for lunch tomorrow.
Just remember, my recipes are scaled to feed two teenage boys plus two adults.
Here's the recipe:
Chicken Piccata with Lemon, Capers and Artichoke Hearts
8 - 4 to 6 ounce chicken breasts
2 - 14.5 ouch cans chicken stock
2 - 14 ounce cans quartered artichoke hearts, drained
1 - Tbsp capers
Approx 1 1/2 cups all purpose flour
1 - 4 to 6 ounce package sliced white mushrooms
1 - lemon
2-3 Tbsp olive oil
1/4 - medium vidalia onion, chopped
1 cup white wine
Kosher salt, black pepper, and garlic powder
1 1/2 pounds dry pasta (spaghetti or linguine noodles are fine)
Add the oil to a large, heavy-bottom skillet and start heating on medium-high heat. Season the chicken pieces with Kosher salt, black pepper, and garlic powder. Dredge the chicken in the flour, reserving leftover flour. When oil in the skillet is hot, place the chicken in the skillet and saute each side 8-10 minutes. Remove chicken from the skillet and place on a plate or platter. Add the onions to the skillet and saute for 5-6 minutes or until the onions are soft. Add the reserved flour to the skillet and reduce the heat slightly. Stir the flour with the onions for about 2 minutes. Start the water for the pasta. When it starts to boil, add pasta and cook according to package directions. While waiting for the water to boil, add the white wine to DE-glaze (if you are using a gas stove, be careful with this part as the alcohol released from the wine will flame up) and scrape the bottom of the skillet to get all of the bits loose.Reduce the liquid over medium-high heat until it is almost completely gone. Add the capers and stir. Add the chicken stock and bring to a boil. Add the artichokes and mushrooms and cook for 5 minutes. Add the chicken back into the skillet. There should be enough liquid to mostly cover the chicken pieces. Squeeze about 1/2 of the juice from half of a lemon into skillet and stir. Reduce heat to medium and simmer until the pasta is cooked.(or at least 15 minutes).
Serve the chicken, mushrooms, artichokes, and sauce over the pasta.
Enjoy!
***Note***
You can substitute low-sodium chicken broth if you wish. Just remember to taste the sauce before it is done and adjust the seasoning to your taste.
Maybe next time I'll remember to take some pics.
Oh well, LOL.
Jamey
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