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LEMONY CHICKEN PICCATA WITH ARTICHOKES
Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 tsp kosher salt
  • ½ tsp freshly ground pepper
  • ½ c all-purpose flour
  • 2 large eggs
  • 1 c dry Italian style bread crumbs or panko
  • 4 tbsp unsalted butter, divided
  • 4 tbsp extra virgin olive oil, divided
  • ½ c dry white wine (such as a Sauvignon Blanc) or chicken stock
  • ½ c marinated and quartered artichoke hearts*, drained
  • ¼ c lemon juice, freshly squeezed
  • 2 tbsp capers, drained
  • 2 tbsp chopped flat leaf parsley
Steps
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