Artichoke Chicken
Tomato
Artichoke Chicken 

Chicken Piccata is always delicious, but I like to add vegetables to the mix so I can put the chicken over pasta or farro. Our Leek Olive Oil gives a wonderfully mellow garlicky, onion-y undertone.  So worth the calories.

2 large-ish chicken breasts

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup all-purpose or gluten-free flour

5 tablespoons Leek Olive Oil, divided

8 oz. canned artichoke quarters

6-7 campari tomatoes, quartered, or 12 cherry tomatoes, halved

2 cloves garlic, grated

2 tablespoons capers

1/2 cup chicken broth

1/2 cup dry white wine (if you don't drink wine, just use more chicken broth)

Juice of 1/2 lemon or to taste

2-3 tablespoons parsley

Parmesan cheese for garnish

Cut the chicken breasts horizontally so you have a top and a bottom cutlet.  Place them on a cutting board and cover with plastic wrap.  Pound them with a food mallet or heavy pot until 1/4 inch thick.  Remove the plastic wrap and season with salt and pepper to taste.  Then dredge in flour and pat off excess.  

Heat 3 tablespoons of the Leek Olive Oil to medium high in a large skillet, preferably a non-stick one.  Add the chicken and cook until golden brown, about 3-4 minutes per side.  Set aside and keep warm.

Add the remaining oil to the pan along with the tomatoes and artichokes and heat through; add the garlic, capers and broth.  Bring to a simmer and let cook until the juices thicken a bit, about 3 minutes.  Add the chicken back into the pan and nestle it between the vegetables.  Let it heat through, about 2 minutes.  

You can either place the chicken on a plate or on a bowl of pasta and top with the vegetables and sauce.  Sprinkle with parsley.  Add cheese if you wish.