Chicken Piccata

Chicken Piccata by Katie O’Kelley
Videography and Production by Austin W. Newton

Freshmen Biology major Katie O’Kelley uses her culinary skills to prepare a lemon-zested chicken piccata dish.  O’Kelley has been cooking for less than three years, but her mother prepared her for making this delight viral for you to enjoy.

Ingredients

  • 4 boneless/skinless chicken breast halves.
  • 1/3 cup all purpose flour
  • ½ teaspoon lemon zest (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • ½ teaspoon paprika
  • ¼ cup lemon juice
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 can artichoke hearts (quartered)
  • ¼ cup drained capers

Directions

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers in separate pan and simmer 1 minute to heat through.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: