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Artichoke Chicken Piccata

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup flour
  • Salt and pepper to taste
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1/2 cup Scotto Family
  • Cellars Chardonnay*
  • 1 jar Stonewall Kitchen
  • Artichoke Piccata Simmering Sauce*
  • 1 bag of your favorite Pastabilities pasta shapes*

Directions

Pound chicken breasts to 1/2-inch thickness. Place flour, salt, and pepper in a shallow large bowl. Lightly dredge each chicken breast in flour, coating both sides. Heat olive o il and butter in a large saute pan over medium-high heat until it shimmers but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Saute until golden brown, about 4-5 minutes per side. Add more oil and butter as needed. Remove chicken and set aside. Deglaze pan with wine . Return chicken to pan and add Artichoke Piccata Simmering Sauce. Cover pan with lid and simmer 15 minutes. Serve over cooked pasta.

Notes

*Sold in our Gourmet Department.

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