Chicken Piccata with Artichokes & Olives

By [e-mail]

Ingredients

• 1 C bread crumbs
• 2 t salt
• 1/2 t pepper
• 8 chicken cutlets
• 4 T butter
• 1/4 C + 2 T olive oil
• 16 pitted Calamata olives, coarsely chopped
• 4 marinated artichoke hearts, quartered
• 2/3 C chicken stock
• 1/4 C lemon juice
• 2 T drained capers
• 2 T chopped parsley

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. In large shallow bowl, combine bread crumbs with salt & pepper. Dredge chicken in seasoned crumbs.
2. Melt half of butter in half of olive oil in large skillet, use two if necessary. When foam subsides, add chicken to skillets & cook over mod hi heat, turning once, til golden brown outside & white throughout, @ 2 min per side. Transfer to platter.
3. Wipe out skillets & add olives & artichokes. Cook over mod hi heat, stirring, til heated thru. Add chicken stock, lemon juice & capers & boil for 1 min., stirring. Spoon mixture over chicken, sprinkle with parsley & serve.

Wine: Domaine St. Anonin Faugeres Red from Langue-doc-Rousillon, 2000
2003 Tasca d'Amerita Rose de Regaleali from Sicily