Jan'S Chicken Piccata

Name: Jan'S Chicken Piccata
Ingredients: 4 skinless chicken breasts; 1/4 cup flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 shallots, minced; 2 tomatoes, peeled, seeded and diced; 1/2 cup chicken broth (or 1/2 white wine); 3 tablespoons capers, drained; 1 1/2 lemon, juice and zest of; 1/2 lemon, thinly sliced; 6 artichoke hearts, cut in bite size pieces (I use frozen but you may use jared in water artichokes); 3 tablespoons parmesan cheese; 1/4 cup fresh parsley; 8 ounces linguine

16 ingredients

10 steps

Ingredients

4 skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, minced
2 tomatoes, peeled, seeded and diced
1/2 cup chicken broth (or 1/2 white wine)
3 tablespoons capers, drained
1 1/2 lemon, juice and zest of
1/2 lemon, thinly sliced
6 artichoke hearts, cut in bite size pieces (I use frozen but you may use jared in water artichokes)
3 tablespoons parmesan cheese
1/4 cup fresh parsley
8 ounces linguine

Directions

1

Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
2

Mix together salt,pepper and flour.
3

Dredge chicken in flour mixture,shake off excess flour and set aside.
4

Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
5

In drippings, add shallots,cook til wilted.
6

Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
7

Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
8

Meanwhile, cook linguine til al dente.
9

At last minute, add parsley and serve over.
10

linguine,top with parmesan cheese.