Chicken Piccata with Artichokes and Spinach
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
boneless, skinless chicken breasts
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¾ tsp
fine sea salt
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½ tsp
freshly ground black pepper
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2 tsp
extra-virgin olive oil
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2 tbsp
ghee
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2
cloves garlic, minced
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1
sprig fresh thyme
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¾ c
chicken bone broth
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1
6.5-ounce jar artichoke hearts, drained, rinsed, and quartered
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3 c
baby spinach
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2 tbsp
capers, drained and rinsed
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2 tbsp
chopped fresh flat-leaf parsley
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My mom loves a traditional chicken piccata, with its thin chicken breasts cooked in a silky, tart lemon sauce. To make this recipe more of a one-pot meal, I cook down spinach and artichoke hearts along with the sauce. It makes this a heartier dish, and the kids don’t notice the extra vegetables—that’s a win.

Directions

  1. Have all of your ingredients prepped and ready to go before you start cooking, as this dish comes together quickly. You want everything at your fingertips so the chicken doesn’t dry out.
  2. Slice the chicken breast halves horizontally to make thin cutlets. If the pieces are still thick, place the chicken between two pieces of plastic wrap and, using a kitchen mallet or heavy skillet, pound to 1⁄4-inch thickness. Season with the salt and pepper.
  3. Warm a large stainless-steel or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. Working in batches, add a few chicken pieces to the pan and cook for 2 minutes per side, until cooked through. Transfer the chicken to a plate while you cook the rest of the chicken.
  4. Wipe the pan clean with paper towels and return it to medium heat. Add 11⁄2 teaspoons of the ghee and swirl the pan until the ghee melts. Add the garlic and thyme and cook for 1 minute. Add the bone broth and lemon juice, scraping the pan to loosen any browned bits. Bring the mixture to a boil, then cook for 3 minutes, until the liquid is reduced to about 3⁄4 cup.
  5. Whisk the arrowroot and 1 tablespoon water in a small bowl, until there are no lumps. Pour the mixture into the pan. Bring to a boil, then lower the heat and simmer for 3 to 4 minutes, until the sauce is thickened and reduced to about 1⁄2 cup. Remove the pan from the heat and discard the thyme. Stir in the remaining 11⁄2 tablespoons ghee, the artichoke hearts, spinach, and capers and cook, stirring often, until the spinach wilts, about 2 minutes. Return the chicken and any juices to the pan and coat with the sauce. Sprinkle the parsley over the top and serve immediately.

Reprinted with permission from Danielle Walker’s Eat What You Love by Danielle Walker, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Aubrie Pick © 2018

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