Go Back

Chicken Piccata and Caesar Salad

Print Recipe Pin Recipe

Ingredients
  

  • 1 ½ pounds thin chicken cutlets trimmed and pounded
  • 1 cup cornstarch seasoned with salt/pepper
  • 4 T. butter divided
  • 2 T. olive oil divided
  • ½ large lemon juiced
  • ½ lemon sliced
  • ½ c. white wine
  • ½ c. chicken broth
  • 1 can artichoke hearts chopped
  • 3-4 T. capers
  • Chives a handful chopped for garnish

Instructions
 

  • Dredge chicken in cornstarch,
  • Cook in a skillet in two batches. Each batch gets cooked in 2 T. butter and 1 T. olive oil to brown on both sides. Then remove to a plate.
  • To the hot skillet, add the lemon juice, wine and broth slowly to deglaze the pan.
  • Simmer a few mins.
  • Add the artichokes, lemon slices and capers.
  • Return the chicken to the skillet and cook on a low simmer a few mins to cook through.
  • Garnish with capers and serve with caesar salad.