So if any of you are a fan of Italian food then you will probably know Chicken Piccata, it is a chicken dish with capers. Well I am not a fan of capers so I decided to make my own version and it has taken on a mind of its own. So read it over and try it out. I hope you enjoy.
1 skinless and boneless chicken breast, butterflied and cut in half
1/2 all purpose flour
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 lemon (Juice and Zest)
1 can artichoke hearts, cut in half with juice
3 big handfuls of Penne Pasta
To start you want to season your chicken with salt and pepper on both sides. Then you want to sprinkle flour to coat the chicken. Rub the flour in with your hand. Coat both sides of chicken with the flour.
Begin water for your pasta, about 3 cups of water in a saucepan. Bring the water to a boil and add the pasta. Cook the pasta until al dente. (*cooked but firm to the tooth.) Strain pasta and set aside.
While the pasta is cooking, in a large 10″ skillet pour in your olive oil and place your butter in over medium heat. You want the oil in first so your butter doesn’t get to brown. Wait until the oil/butter mixture is nice and bubbly and then add your chicken. Let the chicken cook for 3 minutes per side. Until a nice golden brown crust develops. Remove the chicken onto a place and set in the microwave to keep warm.
Once the chicken is removed turn the heat down to medium. Pour in your can of artichoke hearts including the juice and use a whisk to scrap the brown from the bottom of the pan to form a nice sauce. (Placing the artichokes with cut side down allows for the juices to incorporate nicely.) Add 1 teaspoon lemon zest and the juice of one lemon into the mixture. Be careful to not get any seeds into the sauce. Season the sauce with salt and pepper to taste. Let the sauce simmer on medium for about 5 minutes but watch the mixture you don’t want to burn any of the artichokes. Reduce the heat to medium low.
Add the drained pasta and mix well to incorporate the pasta with the sauce.
Cut the chicken into small cube size pieces and place into sauce mixture.
Make sure to toss the chicken and the pasta completely into the dish to insure the best flavor. Continue to cook on medium low for about 3 minutes. Once the sauce begins to cling to the pasta you are ready to enjoy.
This is enough food for 3 people, 4 if you serve a side dish. If you do want to increase the amount of food just make sure that the ratio is 1-1 with Pasta to Chicken and Artichoke Hearts. You don’t want the pasta to take over the dish. 
I really hope you enjoy.
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