Chicken Piccata

• servings: 4 servings

Ingredients

2 large skinless, boneless chicken breasts

Kosher salt and pepper

½ cup all-purpose flour

Garlic Powder, Onion Powder, Italian Seasoning

Olive oil

4 garlic cloves, smashed

1/3 cup dry white wine

2 cups chicken broth

Cornstarch

1 Tbsp. capers, drained and coarsely chopped

1 jar marinated artichoke hearts, coarsely chopped

2 lemons, both juice and zest

1 lb spaghetti, linguine, or pappardelle

Directions

Prepare Chicken: Slice 2 large skinless, boneless chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness. Season with salt and pepper. Place flour in a medium shallow bowl, season with salt, pepper, garlic powder, onion powder and Italian seasoning. Dredge cutlets in flour, turning to coat. Knock off excess flour and transfer to a plate.

Fry Chicken: Warm olive oil in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding, pan-fry the chicken cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook chicken on the other side just until nearly cooked through, about 30 seconds. Transfer to a clean plate.

Cook Pasta: Cook pasta until al dente. Choose pasta of your liking, spaghetti or linguine. DO NOT use angel hair, Alex does not like angel hair.

Cook Lemon Sauce: Roughly chop capers and artichokes, save the marinade from the artichokes. In the skillet, add garlic and more olive oil if needed, Cook on medium for 1 minute. Add white wine, capers, and artichokes, cook down until alcohol has evaporated. Add chicken broth, lemon juice, lemon zest and bring to a simmer. Make a cornstarch slurry and add to the sauce, make sure it boils/simmers for at least 30 seconds.

Finish sauce and pasta: Return chicken to skillet and simmer until chicken is cooked through and sauce is thickened, about 2 minutes. Serve chicken and sauce over pasta. Serve with lemon slices and parsley.