Chicken Piccata

Chicken Piccata

3 to 4 boneless chicken breasts, pounded thin
Salt and pepper
1 cup Panko breadcrumbs
¼ cup grated Parmesan
2 tablespoons olive oil
4 tablespoons cold butter, divided
3 cloves garlic, minced
1 cup chicken stock
1/4 cup of fresh lemon juice
1/4 cup dry white wine
2 to 3 tablespoons capers
1 jar (6 ounces) marinated artichoke hearts, drained (optional)
2 teaspoons lemon zest
2 to 3 tablespoons chopped Italian parsley

Season chicken with a little salt and pepper. In a shallow dish combine breadcrumbs and parmesan cheese. Coat pieces of chicken lightly in the mixture. Heat olive oil and 2 tablespoons butter in a large skillet. Place the chicken in the skillet cook until golden brown about 4 to 5 minutes per side. Remove chicken to a plate and cover with foil to keep warm. Add garlic to the skillet. Cook garlic for 30 seconds stirring constantly. Add chicken stock, wine, and lemon juice to the skillet. Bring to a simmer and cook for a few minutes to reduce down a bit. Stir and cook about 2 minutes. Add lemon zest and whisk in butter. Add chicken breasts back to the pan and any juices from the plate. Heat for a minute to warm. Serve with parsley on top. Great over hot cooked pasta!

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