Chicken Piccata with Artichokes

Freshly squeezed lemons have such a light, clean and invigorating scent.  It reminds of me a warm summer day sitting outside with a cold glass of lemonade.  When I was a kid my friends and I used to always have a lemonade stand outside my house.  Unfortunately we never got much business since we lived at the end of a dead end street.  My parents and the neighbors across the street kept us in business on those long summer days.  We had a sign written in cardboard saying lemonade for at that time back in the early 80’s was 5 cents.   The boys at the beginning of the street also had a lemonade stand and was able to drive traffic from the street we were off of.  They did such a good business it even made the newspaper which included me as one of their patrons.  I know that article is packed somewhere which I will have to find.  
I still love to make lemonade.  I have a big pitcher that I serve up to our guests all summer.  With all the lemons on have on hand I decided to use them for dinner and make Chicken Piccata.  
I used to make Chicken Piccata the normal way, by pounding the chicken with a mallet, but I decided to improvise and make it all in one big dish.  It is the perfect summer dish to serve with what else but lemonade!

Chicken Piccata with Artichokes
Serves~ 4
4 boneless chicken breasts cut in to 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
All-purpose flour for dredging
4 tablespoons extra virgin olive oil
1 cup reduced sodium chicken broth
1/3 cup lemon juice
1/4 cup capers, rinsed
1 cup canned artichoke hearts, chopped
1 12oz box of penne rigate, cooked
 2 tablespoons flat leaf parsley
Freshly grated parmesan cheese
In a large bowl combine chicken with salt and pepper.  Lightly dredge the chicken.  In a large skillet on medium heat pour in extra virgin olive oil.  Add chicken and cook until brown and juices run clear, about 12 minutes.  Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.  Reduce to simmer for 3 minutes.  Stir in penne rigate until combined.  Add in parsley and transfer to serving bowl.  Sprinkle with parmesan cheese.  


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  1. Hi again Jenn …. i thought i posted a comment on your chicken piccata, but now i don’t see it, so maybe i didn’t do it right! Darn .. 🙁 But I wrote that i so fondly remembered your lemonade stand as a kid, that was sooo sweet! Such a wonderful memory … plus you and the Deacon boys in the OP paper! Sooo cute! But these pictures of the piccata are so professional! Really gorgeous pictures … not to mention how excellent the recipe is! It was yummy, thanks so much for sending the leftovers home with me. I just had some of it for lunch….yuuummm! Love it! Thanks again, and good luck with this blog, it’s SO cool! (I hope this post takes this thyme!! hehe!) love, mom! Xoxo

  2. Believe it or not, I haven’t tried artichoke before! Your recipe looks so good that I’m convinced to try it out for myself tonight!


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