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.