Chicken piccata with artichoke
Description
The recipe won't take much time. Artichokes are rarely found in our regions. But there's always a solution: use canned artichoke hearts, they will be just as delicious. Serve hot.
Instructions
- 1
Step 1
Cook the pasta in a large pot until al dente. Cut each chicken fillet lengthwise into two thin slices. Season with salt and pepper, then coat in rice flour. You can use wheat flour, but rice flour burns much less during frying.
- 2
Step 2
Heat olive oil in a skillet, add 20 g of butter. Sear the fillet slices in batches until golden brown. Place on paper towels.
- 3
Step 3
Place chopped garlic and artichoke hearts in a frying pan. Sauté quickly for 1 minute.
- 4
Step 4
Pour in the wine and chicken broth, and reduce by half. Add the rinsed capers and grated fresh zest. Season lightly with salt and cook for a couple of minutes.
- 5
Step 5
Place the chicken fillet in the sauce and heat together for a couple of minutes.
- 6
Step 6
Remove the chicken and add the remaining butter to the sauce. Let the sauce thicken for a few more minutes.
- 7
Step 7
Place the cooked pasta into the sauce, reserving half a cup of the cooking water, and add the grated cheese. Mix thoroughly to coat all the pasta with the sauce. Add some of the reserved water if needed to ensure there is enough sauce.
- 8
Step 8
Serve immediately, dividing the pasta with sauce onto warmed plates and topping with chicken fillet. Sprinkle with parsley and a little Parmesan. Bon appetit!