CHICKEN PICCATA: "It's one of the first dishes I learned to make in a professional kitchen, and the best part is it only takes one pan. I
pour a glass of white wine for myself and a bit for the sauce, a blend
of brown butter, shallots, a healthy amount of lemon juice and sliced
lemon, and, of course, capers!"- Brad Kilgore, chef and restaurateur
in Miami

"It's a dish that can be made with very few ingredients-flour, capers,
lemon, parsley, white wine, chicken stock, and butter-that everyone
typically has on hand. I love adding a little piment d'Espelette or
Aleppo chile pepper to the mix for a touch of heat. Make sure to get a
good sear, and I'll typically char the lemons a bit as well. Charring
citrus adds this beautiful, dark sweetness. Make sure to deglaze with
wine to scrape up all the tasty bits on the bottom of the pan. Add in
your capers, stock, and lemon juice and reduce. Finish with parsley,
butter, and maybe an extra squeeze of fresh lemon juice." - Joe Vigorito, executive chef of L'Artusi in NYC

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Anne Byrn's Chicken Piccata w/Artichokes & Olives
Categories: Poultry, Breads, Vegetables, Herbs, Citrus
Yield: 8 servings

1 c Fine dry bread crumbs
2 ts Salt
1/2 ts Fresh ground pepper
8 (6 oz ea) chicken cutlets;
- about 1/8" thick
4 tb unsalted butter
1/4 c + 2 tb oil
16 pitted Calamata olives;
- drained, coarse chopped
4 Marinated artichoke hearts
- from a jar; drained and
- quartered
2/3 c Chicken stock
1/4 c Fresh lemon juice
2 tb Drained capers
2 tb Chopped parsley

In a large, shallow bowl, combine the bread crumbs with
the salt and pepper. Dredge the chicken cutlets in the
seasoned bread crumbs.

In each of 2 large skillets, melt half of the butter in
half of the oil over moderately high heat. When the foam
subsides, add the chicken to the skillets and cook over
moderately high heat, turning once, until golden brown
outside and white throughout, about 2 minutes per side.
Transfer the cutlets to a platter.

Wipe out 1 of the skillets and add the olives and
artichoke hearts. Cook over moderately high heat,
stirring, until heated through. Add the chicken stock,
lemon juice and capers and boil for 1 minute, stirring.
Spoon the artichoke and olive sauce over the chicken,
sprinkle with the parsley and serve right away.

Yield: 8 servings

By Anne Byrn

RECIPE FROM: https://www.foodandwine.com

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