This really is one of my favorite recipes. Who doesn’t love an authentic tasting chicken piccata? I think you will love this meal. A dear woman in my life has been a mentor in my culinary journey. Lanie is the mom of one of my childhood friends. She is an amazing entertainer and chef. She has also been to cooking school and always amazed me with her food. As a side note, growing up I only ever wanted quesadillas and Top Roman. It changed over time, but I think she still marvels at how my pallet has changed. There is hope for your picky kids too. I need to remind myself of that with my middle daughter, Kenzie. As per request, Lanie compiled a bunch of her favorite recipes in a cookbook for her close friends and family. This one made the book. This is her excerpt from the cookbook, “Marissa (her daughter) has friends who would buy her the ingredients if she would make this dish for them. It is that good! Try it yourself!” She really has nailed this Italian favorite. We have loved it, and I decided I would serve it for my mother-in-laws birthday. Now, in my husband’s family, when there is a birthday, everyone requests her chicken dijon. It’s a favorite, and I love that it is requested so often too. I really considered making it for her birthday. However, I think I like to beat to my own drummer just enough to rebel and make something different. What I do know is that my mother-in-law orders chicken piccata whenever she is at an Italian restaurant. Knowing this recipe was really good, I figured it was a no-brainer. It was a hit. How do I know? There are three indications that people like your food, other than kind words. 1) The first few minutes of the dinner are pretty quiet. 2) The plates are clean at the end. 3) Most people go back for seconds. Indeed, I got three out of three.
As a total side note, being a blogger and trying to “sell” your food is hard. The only reason I want to sell it is because I want you to enjoy food. I want you to feel confident in trying these recipes. I often feel like it sounds like boasting, and that is hard for me. Just know that I am always going to be honest. Really, I just want to give you great go-to recipes you can count on for culinary enjoyment. I am really encouraged by those who have tried my recipes, so please leave me a note if you try this one.
Chicken Piccata (serves 4)
2 lb boneless, skinless chicken breast
1/2 cup flour
1/2 cup butter
2 Tbsp Lowry’s Seasoning Salt
1 Tbsp oregano
1/2 lb mushrooms, sliced
1 tsp capers
juice of one lemon
1/2 cup white wine
6 oz jar marinated artichoke hearts, quartered
I cut the chicken breasts in half. This is unnecessary, but I like to give people portion size options. Regular sized chicken breasts just seem so large these days. Dredge chicken in flour, shake of excess. Heat butter in skillet over medium-high heat. When butter begins to turn brown, add chicken, seasoning salt, and oregano to taste. Brown each side of chicken (about 2 minutes per side, don’t cook completely). Add mushrooms, capers, artichoke hearts and lemon juice. Cook until sauce is reduced to almost nothing. Add wine and cook to reduce again. Serve with rice or pasta.
Note: You can use veal in place of chicken.