Panfried Capers and Lemon Chicken with Artichoke

We have a local restaurant called Capers and Lemons and they make a lemon chicken piccata dish to die for. Here is a reverse engineered version, with the addition of artichoke hearts. This speaks Mediterranean all over.

1 lb thinly sliced chicken breast cutlets

2 cloves garlic, minced

2 tsp fresh thyme leaves, minced

1 jar roasted artichoke halves (I used Trader Joe’s), drained

1 can mushrooms, drained (or you can use fresh)

2 Tbsp capers

1 lemon zested and then juiced

1 lemon sliced

fresh parsley for garnish, if desired

Brown both sides of the chicken in a large skillet in a dash of olive oil. Remove chicken to a plate, and keep warm.

Add garlic and thyme to skillet and cook 2-3 minutes. Add the artichokes, mushrooms and capers to the skillet. Heat through. Add the lemon zest and juice and return chicken to skillet. Heat through.

Tip chicken onto a serving platter and garnish with lemon slices and parsley.

Serves 4.

Comments

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