My Chicken Piccata
INGREDIENTS
- boneless, skinless chicken thighs (1 1/2 pound total)
- 1/4 teaspoon salt
- Pinch ground black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 4 Tbsp olive oil
- 1 Tbsp butter
- 1 small zuchinni sliced
- 1 cup sliced mushrooms
- 1 pepper sliced
- 1 onion chopped
- 1/2 cup diced tomatoes
- 2 cans drained artichokes
- 1 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 Tbsp lemon juice
- 1 Tbsp corn starch
- 2 Tbsp fresh chopped parsley
METHOD
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. The cast iron skillet is a good choice for this dish. Brown chicken well on each side, sprinkle salt, pepper, thyme rosemary, basil and garlic powder on chicken while cooking, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Fresh herbs are awesome too if you have them, adjust quantities to taste.
Place the chicken in an oven proof dish and keep warm in a 225°F oven while you prepare the veggies and sauce.
Saute veggies until tender crisp in a Tbs oil if needed. Set aside with the chicken.
Add stock or wine and lemon juice, reduce by half, stir in butter: Use a spatula to scrape up the browned bits. Reduce the sauce by half. Use cornstarch if desired to thicken the sauce.
Plate the chicken and veggies and serve with the sauce poured over the chicken. Sprinkle with parsley.
Nice with wild rice. This recipe is being jotted down after the fact and will have to be tested as written to be sure. Cooking is a creative process and never needs to be followed perfectly.
