My F&W
quick save (...)

Anne Byrn's Chicken Piccata with Artichokes and Olives

  • FAST

Anne Byrn is the author of five cookbooks, including the Cake Doctor series. Her most recent book is The Dinner Doctor.

  1. 1 cup fine dry bread crumbs
  2. 2 teaspoons salt
  3. 1/2 teaspoon freshly ground pepper
  4. Eight 6-ounce chicken cutlets, about 1/8 inch thick
  5. 4 tablespoons unsalted butter
  6. 1/4 cup plus 2 tablespoons vegetable oil
  7. 16 pitted Calamata olives, drained and coarsely chopped
  8. 4 marinated artichoke hearts from a jar, drained and quartered
  9. 2/3 cup chicken stock or low-sodium broth
  10. 1/4 cup fresh lemon juice
  11. 2 tablespoons drained capers
  12. 2 tablespoons chopped parsley
  1. In a large, shallow bowl, combine the bread crumbs with the salt and pepper. Dredge the chicken cutlets in the seasoned bread crumbs.
  2. 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.
  3. 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.

Suggested Pairing

The mix of tangy, savory, Mediterranean flavors in this dish will blend best with a spicy, medium-bodied Mediterranean red from Languedoc-Roussillon or a rosé from Sicily.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.