Chicken Picatta With Olives Artichokes Recipes

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS

Steps:

• Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
• Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
• Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Preheat the oven to 425 degrees.
• Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
• Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
• While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
• When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
• Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
• Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!

CHICKEN PICCATA WITH ARTICHOKES

Steps:

• 1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In large skillet melt 2 tablespoons butter with 3 tablespoons olive oil. A mushrooms and cook unit liquid is released; add artichokes and brown lightly. Scoop out artichokes and mushrooms and set aside.
• 2. In the same skillet over medium high heat, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil and add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• 3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken, artichokes and mushrooms to the pan and simmer for 5 minutes. Remove to a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and cheese if desired.

CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES

Steps:

• Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
• Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
• Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
• Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
• Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
• Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
• Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
• Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

CHICKEN PICATTA WITH OLIVES & ARTICHOKES

Steps:

• In a large, shallow bowl, combine the bread crumbs with the salt and pepper. Dredge the chicken cutlets in the seasoned bread crumbs. In each of 2 large skillets, melt half of the butter in half of the oil over moderately high heat. When the foam subsides, add the chicken to the skillets and cook over moderately high heat, turning once, until golden brown outside and white throughout, about 2 minutes per side. Transfer the cutlets to a platter. Wipe out 1 of the skillets and add the olives and artichoke hearts. Cook over moderately high heat, stirring, until heated through. Add the chicken stock, lemon juice and capers and boil for 1 minute, stirring. Spoon the artichoke and olive sauce over the chicken, sprinkle with the parsley and serve right away.