Photo by: Scott Koeneman
Light and Zesty Chicken Piccata
Food Ingredients:
1 teaspoon olive oil 2 ounces chicken breasts, halved into 4 pieces and pounded to ¼-inch thickness 4 tablespoons flour 1/2 teaspoon lemon zest 1/2 teaspoon smoked paprika (you can use traditional paprika if you don’t have the smoked) cup fresh lemon juice 1/2 cup vermouth or dry white wine 1/2 cup chicken broth (I use my own and it really makes a flavor difference) 1/4 cup capers, drained 14 ounces can artichoke hearts, without oil, drained and halved
Recipe preparation:
1 Put flour, lemon zest and smoked paprika in a sealable plastic bag. Add chicken breast pieces, seal and shake to coat. 2 Heat oil in skillet over medium-high heat. Remove chicken, shaking off excess flour mixture, and saute, about 2 minutes per side, until golden brown on both sides. 3 Add juice, vermouth and broth. Simmer for about 5 minutes, until chicken is cooked through and sauce thickens. Add artichokes and capers and simmer for an additional minute. Plate the chicken and top with a little sauce, including some capers and artichokes.
Recipe source: Foodista recipe
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