Jason Norberg

Chicken Piccata

—

by

Jason
in ,

Ingredients:

    • 2 pds boneless skinless chicken breasts (4 pieces)
    • 1/4 c all purpose flour 
    • 1 tsp of oregano
    • 3 tablespoons butter
    • 4 cloves garlic
  •  
    • 2 lemons (1 thinly sliced, 1 juiced)
    • 3 tbs fresh thyme leaves
  •  
    • 3 tbs capers
    • 4 large artichokes (frozen or jarred), sliced
    • 5 oz baby spinach
    • 4 oz calmata olives
  •  
    • 1/4 c chicken stock
    • 2 tbs Greek yogurt
  •  
    • 1/4 tsp salt
    • 1/4 tsp pepper

Instructions:

  1. Preheat skillet over medium-high heat, melt butter.
  2. Season flour with pinch of salt and oregano.
  3. Coat chicken with the seasoned flour, shake off excess.
  4. Sear chicken to brown in butter ~2 mins per side.
  5. Remove chicken on a plate and add remaining butter to same skillet.
  6. Add garlic, lemon slices, fresh thyme, capers, artichokes on medium-high ~1 minute.
  7. Add lemon juice, spinach, calmata olives and stock, place chicken back in mixture and cook over medium-high heat ~3-5 mins (depending on thickness of chicken).
  8. Add Greek yogurt and remove from heat.  Mix sauce to blend, season and serve.

Stats:

Prep Time: 5 minutes
Cook Time: 15 minutes
 Servings: 4