Let’s be frank: this is one of those dishes that does not photograph well. It’s monochromatic, and pale green at that. Ugh.

But don’t let that fool you; this is lick-the-plate worthy! Piccata sauce is characterized by the depth of white wine and the zing of fresh lemon juice playing off the saltiness of capers and garlic. The addition of artichoke hearts complements these flavors well and only makes it more addicting.

I took a few liberties with the original recipe, like doubling the number of artichoke hearts and adding a bit more fresh garlic. And while skipping the flour-dredging would make this dish healthier, there’s something about the smooth consistency the flour adds to the final product.

TIPS: Don’t skip seasoning your flour with salt and pepper; it makes a difference! You can also season the chicken before dredging it; that works, as well.

NOTE: This calls for plain artichoke hearts, not marinated ones, though I’m sure those would work in a pinch.

Chicken Piccata with Artichoke Hearts
(Original recipe: Williams Sonoma)

1-1/2 lb boneless, skinless chicken breasts
1/2 C flour
3 TBSP olive oil
2 TBSP butter
3 garlic cloves, minced
13 oz artichoke hearts, quartered, cooked, and rinsed
1 C dry white wine
1/2 C chicken broth
Juice of 1 lemon
2 TBSP capers, drained and rinsed
Salt and pepper to taste

Place each thin-sliced chicken breast piece between 2 pieces of plastic wrap and gently pound to an even thickness of about 1/4 inch.

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, heat 2 TBSP of olive oil. Working in batches to avoid crowding, add the chicken and cook until golden brown on both sides and opaque throughout. Transfer to a plate and set aside.

In the same pan, melt 1 TBSP of butter with the remaining 1 TBSP of olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.

Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer, and whisk in the remaining 1 TBSP of butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Taste and adjust the seasoning.

Return the chicken to the pan and turn to coat each piece with the sauce. Simmer 5-10 minutes or until the chicken is cooked through.