Prep 15 mins
Cook 20 mins
Slicing the chicken thin and searing it quickly helps prevent it from drying out. It also leaves nice browned bits in the pan to make into a sauce; this one is inspired by the classic piccata sauce, but without frying the cutlets. Adapted from a recipe by Kristen Swenssen at Serious Eats. http://bit.ly/iiAKmq
- 1 lb boneless skinless chicken breast, sliced into 1/2-inch filets
- kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 1⁄2 cup chicken broth
- 1⁄2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 (15 ounce) can artichoke hearts, drained and cut into chunks
- 2 tablespoons capers
- 1 tablespoon unsalted butter, cut in 4 pieces
- 2 tablespoons chopped parsley
- 1 lemon, cut in wedges
- Pat chicken dry and season both sides with salt and pepper.
- Heat oil in a wide skillet (NOT non-stick) over medium-high heat until shimmering. Add chicken slices (do not crowd the pan; use two batches if necessary) and cook until browned, about 3-5 minutes per side. Remove to a warmed plate and tent with foil.
- Add broth, wine and lemon juice to pan. Scrape up any browned fond with a wooden paddle. Add 2/3 of the artichoke hearts (save the rest for another use, or drizzle with good balsamic and serve as a side dish) and the capers. Simmer, stirring occasionally, until volume reduces to 1/2 cup.
- Add butter and swirl pan (do not stir) until combined. Add parsley and chicken, as well as any accumulated juices. When chicken is warm again, serve over rice or orzo. Serve with a lemon wedge or two.