Chicken Piccata

By JimMac

Ingredients

• Chicken
• 8 boneless, skinless chicken breasts (5 to 6 ounces each)
• 2 cups Italian seasoned breadcrumbs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• Artichoke and Mushroom Mixture
• 1-1/2 pounds fresh mushrooms, thinly sliced
• 1/2 cup extra virgin olive oil
• 2 tablespoons chopped garlic
• 1/4 cup dry white wine
• 1/4 cup fresh squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 can (14 ounces) quartered artichoke hearts, drained
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup capers
• Lemon Garlic Sauce (recipe follows)
• 1 tablespoon chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Place a large piece of plastic wrap over a cutting board. Lay chicken breasts down on plastic wrap, separating them by 2 inches. Cover completely with another piece of wrap. Using a meat mallet, pound each breast until 1/4-inch thick. Refrigerate until ready for breading.

Place the breadcrumbs in a shallow bowl and dredge each chicken breast, pressing down firmly to coat both sides. Refrigerate until ready to cook.

In a large mixing bowl, toss together the mushrooms, olive oil, and chopped garlic. Place mushroom mixture in a large skillet and sauté 3 minutes on medium high heat without stirring. Gather mushrooms into center of skillet and add wine and lemon juice. Mix well. Let simmer an additional 3 minutes. Stir occasionally. When liquids have reduced by half, remove from heat and let cool. In a bowl, toss seasoned mushrooms with parsley, artichoke hearts, salt and pepper. Refrigerate.

In a large skillet over medium heat, add 2 tablespoons each of olive oil and butter. Place breaded chicken breasts two or three at a time in pan and cook 2 to 3 minutes on each side or until nicely browned and crisp. Remove and place on a serving platter.

Drain excess oil from skillet. Add artichoke-mushroom mixture and capers to skillet over medium heat, tossing well to warm. Top chicken with warm artichoke-mushroom mixture, Lemon Garlic Sauce, and 1 tablespoon of fresh parsley.