Recipe of the Week: Chicken Piccata with Artichokes and Red Peppers in Creamy Limoncello Sauce

Oct 16, 2023 By CHEF LORETTA PAGANINI 2 min read

Tender chicken scaloppini gets a flavor boost from tangy limoncello-caper sauce. Served with artichokes and roasted red pepper, this recipe is everyone’s favorite. Serves eight. (Chef tip: Look for pump chicken breasts that are hormone and antibiotic free.)

1 pound boneless skinless chicken, cut and pounded into scaloppini

1/2 cup seasoned flour for coating*

1 tablespoon unsalted butter, for frying

1/4 cup extra virgin olive oil, for frying

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt

2 cloves garlic, chopped

1 small onion, chopped

1 red bell peppers, roasted, peeled and julienned

2 cups artichoke hearts, chopped

1 teaspoon capers

2 cups heavy whipping cream

Zest of one lemon

1/2 cup limoncello

2-3 tablespoons unsalted butter

1/4 cup fresh Italian parsley, chopped

Season the chicken breast with salt and pepper, lightly coat with seasoned flour, and shake off excess. Heat the frying pan to medium high; add the olive oil to just past coating the bottom of the pan, along with one tablespoon of butter. Once the butter melts, add the chicken and brown on both sides. Remove chicken.

Add additional olive oil if pan is dry and saute capers, artichoke hearts, peppers, garlic and onion. Add the limoncello. When the pan is almost dry, add the heavy cream and lemon zest and bring to a boil. Add the chicken back to the pan, reduce the heat and cook until the liquid is reduced by half.

Remove the chicken to the plate and turn off the burner. Add two or three tablespoons of butter to finish the sauce. Add the parsley and spoon the sauce over the chicken.

*Seasoned flour is 1 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 teaspoon pepper, 1/2 teaspoon salt and 1/2 teaspoon garlic powder.