Make Love in the Kitchen: Main Dish Favorites. Williams Sonoma's Chicken Piccata

Image and Recipe Credit to Williams-Sonoma

This is one of my favorite dishes of all time. It has all of the elements you want in a main course - hearty texture of the light breading, substantial protein from the chicken - and a perfect balance between the brine from the capers, richness of the butter (my fave is Kerry Gold), and brightness from the lemon.

Chicken Piccata has been a go-to family favorite since I was a child - and it never disappoints!

One of the activities that we think of as the every-day like cooking can be key to establishing the routine for your newlywed life. Spend time to savor the time together in the kitchen, create a meal and enjoy it together with intentionality. I love this dish pair with a chilled Chardonnay and linguine. (To make this meal gluten-free: swap gluten-free flour and pasta)

Williams-Sonoma's Chicken Piccata with Artichokes (link)

Ingredients.

You can always personalize a recipe, but here is what the original calls for:

• 3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total

• 1/2 cup (2 1/2 oz./75 g) all-purpose flour

• Kosher salt and freshly ground pepper

• 3 Tbs. olive oil

• 2 Tbs. unsalted butter, at room temperature

• 2 garlic cloves, chopped

• 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered

• 1 cup (8 fl. oz./250 ml) dry white wine

• 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

• Juice of 1 lemon

• 2 Tbs. capers, rinsed and drained

• 1 Tbs. chopped fresh flat-leaf parsley

Let's Do It.

Click here for a step-by-step easy print version.

Check out other cozy options for date-night dinners in the Williams-Sonoma Newlywed Cookbook!