Chicken Piccata With Artichokes

What does it mean to "pound" chicken breasts to an even thickness? Why is this important?

Pounding chicken breasts refers to using a meat mallet or rolling pin to flatten the chicken to an even thickness. This is important because it promotes even cooking, helps tenderize the meat, and reduces the overall cooking time. It also helps in achieving a more uniform browning when you sear the chicken.

Can I use fresh artichokes instead of canned artichoke hearts?

Yes, you can use fresh artichokes. However, you'll need to clean, cook, and remove the hearts from the artichokes yourself, which can be quite labor-intensive. If you prefer to use fresh artichokes, be sure to factor in the additional prep time.

Can I substitute capers with something else?

If you don't have capers, you can substitute them with green olives, pickles, or a bit of pickle relish for the briny flavor. The taste won't be exactly the same, but these substitutes can provide a similar tanginess.

Can I prepare this recipe in advance?

You can cook the chicken and make the sauce a day ahead and then reheat it gently before serving. You might need to add a little water or chicken broth when reheating if the sauce thickens too much in the fridge.

How do you store and reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, you can use the microwave or reheat it gently in a skillet on the stove, adding a little bit of water or chicken broth if necessary to thin the sauce.

Can I make this recipe gluten-free?

Yes, you can make chicken piccata gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch.

Can I use other types of meat for this recipe?

Yes, you could use other types of thin, boneless meat in place of the chicken, such as pork or turkey cutlets. You could also use fish, such as tilapia or sole, for a seafood version. The cooking times may vary based on the type and thickness of the meat.