Anne Byrn's Chicken Piccata with Artichokes and Olives

Ingredients

  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

Description

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