Chicken Piccata for a Crowd

This is a family favorite!

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.)

If you have a glass cooktop that you can’t get clean, try a scour stick–it’s a rectangular piece of pumice that will take off the residue in minutes with virtually no effort. Just wet it in soapy water and lightly run it over the affected areas and wipe clean with a soapy cloth and dry.