Chicken Piccata for a Crowd

We’re going to see our boys this weekend so I am making a huge batch of chicken piccata, which is one of their favorites.

5 lbs boneless skinless chicken breast, sliced to 3/4″

1 cup all purpose flour

1 tsp salt

1/2 tsp pepper

2-12 oz jars artichoke hearts

2/3 cup capers, drained

1 1/4 cup drained sun dried tomatoes packed in oil

4 tbsp minced roasted garlic (or fresh)

6 cups chicken stock

1 cup lemon juice

The chicken breasts that I bought were huge, so I got three pieces out of each sliced horizontally.

Combine flour, salt, and pepper in a container. Dredge chicken in flour mixture. Heat a pan and add oil to about 1/2 inch. Cook 2 or 3 pieces of chicken until brown–do not crowd the pan.

While you are cooking, prepare the remaining ingredients–drain the capers and artichoke hearts; drain the sun dried tomatoes; and chop the garlic.

There was burned flour in my pan when I finished cooking the chicken, so I carefully removed about 1/3 cup of the cooking oil to another pan and whisked in the rest of the flour that I used to coat the chicken and cooked it about a minute.

Then I added about 1/2 the stock and the lemon juice.

Then I added the capers, artichokes, sun dried tomatoes, and garlic and the remaining stock. The sauce will seem a little thin, but the flour on the chicken will help thicken it.

Once it comes to a simmer, add the chicken and allow to simmer for 20 to 25 minutes.

I am going to serve this with gnocchi and a salad. Enjoy!

(Sorry about the splattery stove top. This is the reason that I don’t make many things that are breaded and fried.)