Make Love in the Kitchen: Main Dish Favorites. Williams Sonoma's Chicken Piccata

Image and Recipe Credit to Williams-Sonoma


This is one of my favorite dishes of all time. It has all of the elements you want in a main course - hearty texture of the light breading, substantial protein from the chicken - and a perfect balance between the brine from the capers, richness of the butter (my fave is Kerry Gold), and brightness from the lemon.

Chicken Piccata has been a go-to family favorite since I was a child - and it never disappoints!

One of the activities that we think of as the every-day like cooking can be key to establishing the routine for your newlywed life. Spend time to savor the time together in the kitchen, create a meal and enjoy it together with intentionality. I love this dish pair with a chilled Chardonnay and linguine. (To make this meal gluten-free: swap gluten-free flour and pasta)


Williams-Sonoma's Chicken Piccata with Artichokes (link)


Ingredients.


You can always personalize a recipe, but here is what the original calls for:

  • 3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total

  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour

  • Kosher salt and freshly ground pepper

  • 3 Tbs. olive oil

  • 2 Tbs. unsalted butter, at room temperature

  • 2 garlic cloves, chopped

  • 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered

  • 1 cup (8 fl. oz./250 ml) dry white wine

  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

  • Juice of 1 lemon

  • 2 Tbs. capers, rinsed and drained

  • 1 Tbs. chopped fresh flat-leaf parsley


Let's Do It.

Click here for a step-by-step easy print version.


Check out other cozy options for date-night dinners in the Williams-Sonoma Newlywed Cookbook!

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