Chicken Piccata with Crispy Artichokes

Chicken Piccata is one of those dishes of which we’ve seen 800 versions. Everyone has their own way of doing it. Lemon, capers, white wine, garlic, it doesn’t matter how you make it, it is always good… but some are better than others.

This version is simple to make and it has the most delicious twist with crispy artichokes. The chicken and the artichokes are both tossed in a simple flour mixture to give them a bit of texture. They are then pan seared untill they are crispy. They become little nuggets of heaven, I could eat a whole plate of just those artichokes!

The sauce is simple. It starts with a “paste” of capers and garlic. They are chopped so finely that they become one, and sort of melt into the sauce. Amazing. The sauce is finished with lemon juice and vegetable stock.

Served with simple pasta or a salad, it’s the perfect dinner!

Let’s get right to it and let me show you how quick and easy Chicken Piccata is.

There are some kitchen tools that can help you in more than one way. Enter the salad spinner. This kitchen tool will help make these artichokes perfect!

Drain the artichokes from the water they are preserved in. Spin them a few times in the salad spinner to help remove the excess water.

Tip! If you do not have a salad spinner, you can use a strainer, just shake it to help drain the water.

Tip! Do not stop the spinner abruptly as it can brake the artichokes. Slowly let the spinner stop with the help of the stop button, just do it gently.

Put the flour in a plate and season with salt and pepper.

Lightly toss the artichokes in the seasoned flour.

Transfer the artichokes back into the spinner. Spin them once more, ever so lightly so they don’t break too much.

Using the same seasoned flour, toss the chicken cutlets and coat them on both sides. Set the chicken aside.

Tip! Tossing the chicken in flour helps thicken the sauce.

Set yourself up with a little frying station:

-the frying pan you’ll use

-the flour coated artichokes

-the flour coated chicken cutlets

-two plates, one lined with paper towels to help absorb the excess oil from the artichokes and one to place the chicken once it has been seared.

Add enough extra virgin olive oil to coat the bottom of a large sauté pan. Let the oil heat up and start frying the artichokes.

Tip! A great way of knowing if the oil is hot enough is to move the pan a bit and if you see little ruffles in the oil, it means it’s nice and hot.

Cook the artichokes on all sides until golden and crispy.

Once the artichokes are golden on all sides, place them on to the paper towel lined plate to help absorb the excess oil.

Tip! If you like food on the saltier side, salt the artichokes again right after they are out of the frying pan. The hot artichokes will absorb the salt beautifully.

In the same frying pan used for the artichokes, if needed, add a bit more extra virgin olive oil

Start searing the chicken cutlets on both sides, about 2 minutes per side.

As the chicken gets cooked, set it aside on a clean plate.

Tip! Cook the chicken on both sides just until it is seared slightly golden. The chicken is very thin and it will overcook easily.

While the chicken is cooking, chop the garlic and capers. Chop them finely, so much so that it resembles a paste like consistency.

Once the chicken is all cooked and removed from the pan, add an extra splash of extra virgin olive oil and sauté the capers and garlic for a few seconds.

Quickly, add the vegetable stock and the lemon juice into the pan with the capers. Let the mixture simmer for 2-3 minutes.

Tip! The garlic burns quickly, so make sure you have the vegetable stock and lemon ready to go before adding the garlic and capers into the pan.

Add the chicken cutlets and cook in the sauce for 2-3 minutes.

Turn the heat off and plate immediately. Pour the excess sauce all over the chicken.

Top the chicken with the crispy artichokes and sprinkle finely chopped flat leaf parsley on top for a pop of color.

I love to serve this chicken with sautéed spinach, roasted potatoes, a simple salad or pasta dressed in butter and parmesan cheese. Keep whatever you serve this with simple, as the chicken and the artichokes in the sauce are the stars!

Enjoy!