Anna Sultana’s Chicken Piccata, Maltese Style

Some folks don’t care for brunch type dishes, even on special days.

No problem.

Chicken Piccata is as easy and festive as Frittatas.

And, if you bought a four pound box of chicken breasts that was on sale, economical.

About a year ago I posted Carmela Soprano's Veal Piccata with Capers.

The recipe also works with chicken, as in Chicken Piccata.

Here’s a variation for Chicken Piccata.

Check out both and see which you’d prefer.

And don’t be afraid to buy a jar of capers.

Capers are  also an ingredient in the recipe for Spaghetti Puttanesca.

Hints:

If you don't have a meat pounder or mallet, just use a heavy plate or a hammer.

You might want to give the hammer a quick wash first.

Plastic wrap does tear sometimes... especially when it's being whacked.

Cook the number of cutlets at one time that will fit in the pan without crowding.

You want them to get nice and crisp, not soggy and glued together.

                        Chicken Piccata

On a plate spread

1/3 Cup flour

Cut and then split horizontally in half

2 skinless boneless chicken breasts

You should have 8 thin pieces of chicken.

Gently pound breasts with a mallet to a 1/4 inch thickness. 

Sprinkle the meat with

salt and pepper to taste

Dredge them in flour and shake off excess.

In a large frying pan place

2 Tablespoons butter 

3 Tablespoons Extra Virgin olive oil 

Heat over medium high heat until it just starts to sizzle. 

Add 2 pieces of the dredged chicken.

Cook for 3 minutes on each side to brown the chicken. 

Remove from pan, place on a plate, and keep warm. 

Cook two more pieces of chicken and place on the plate. 

Add 

2 Tablespoons butter 

2 Tablespoons Extra Virgin olive oil

Cook the remaining pieces of chicken and place on the plate. 

Remove pan from heat, and add 

1/3 Cup lemon juice 

1/2 Cup chicken broth

1 small can of tomato paste

1 jar of pickled artichoke hearts, drained and rinsed

1/4 Cup capers, drained and rinsed

1/2 teaspoon garlic 

1 Tablespoon basil

Stir to combine. 

Return pan to the stove and, scraping the brown bits from the pan, bring liquid mixture to a boil. 

Return all of the chicken to the pan and simmer for 5 minutes. 

Remove chicken and artichoke hearts from pan. 

Add

2 Tablespoons butter

Whisk to thicken the sauce. 

Pour the sauce over the chicken.

Sprinkle with 

1/3 Cup fresh parsley, chopped

Serve with lemon wedges.

Rice and a salad would round out the meal.

And a bottle of wine would be nice, too.