Chicken with Leeks, Artichokes and Capers
Chicken with leeks, artichoke hearts, and capers – don’t call me Piccata
1 leek
1 can artichoke hearts
1-2 tablespoon capers
3 tablespoons butter
1 tablespoon olive oil
1-2 boneless, skinless chicken breasts
Juice of one lemon
Cut off the dark part of the leeks and slice the white part in half and then slice in then rounds. Drain the artichoke hearts and roughly chop. Squeeze the lemon juice into a small bowl.
If the chicken breasts are large, slice them in half lengthwise before pounding them out to an even thickness.
Place one medium size skillet over medium heat and add 1 tablespoon of butter to melt. Place a larger skillet over medium high heat and add 1 tablespoon of butter +1 tablespoon of olive oil.
Add the leeks to the small skillet when the butter is melted, and season the chicken with salt and pepper and add to the larger skillet when the butter in that skillet is sizzling.
Cook both for three minutes. Add the artichokes to the leeks, and turn the chicken. After another 3 to 4 minutes remove the chicken into a plate and cover with foil.
Deglaze the pan with the Lemon juice, scraping up all the brown bits. Add the last tablespoon of butter and stir again getting up all those brown bits. Once melted add the vegetables and the capers and heat through. Then spoon over the chicken