Cooking Up a Storm with the best Team in Town and my Amazing Volunteers Mercy, Natalie and Anna
A few weeks ago, week in our Corporate Team Building Event we made Chicken Piccata. An delicious lemony recipe with delicate wine sauce and salty capers. Flavorful and fun to make.
Chicken Piccata with Lemon, Capers and Artichoke Hearts
Serves 4 /Time 25 minutes
4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
Place chicken in zip-top bags and pound with a meat mallet until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish ,combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Adapted from © 2014 Television Food Network, G.P. All Rights Reserve
This week in our Corporate Team Building Event we made Chicken Piccata. An delicious lemony recipe with delicate wine sauce and salty capers. Flavorful and fun to make.