Magnolia Chicken Piccata with Artichoke

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spread the flower in a shallow dish. Beat the eggs and the second shallow dish. Spread the breadcrumbs in a third shallow dish.

Step 2

Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper lightly evenly coat the chicken in the flour, then egg, then Panko, pressing lightly to help them adhere. Set aside in a single layer.

Step 3

And a large heavy skillet heat 2 tablespoons of the butter and the oil over medium high heat. Add the cutlets and cook until deep, golden brown on both sides and cooked through turning once with tongues. About three minutes on each side. Working batches if necessary to avoid skillet, adding more butter and oil as needed.

Step 4

Transfer the colors into a serving platter and tent with foil to keep warm.

Step 5

Wipe out the skillet add the wine, lemon juice and capers and simmer until reduced by half. About four minutes. Stirring the artichoke hearts and remaining 2 tablespoons of butter and stir until the butter melts. Check on seasoning

Step 6

Spoon the sauce over the chicken, sprinkle with caper berries, and parsley and garnish with lemon wedges