Healthy Chicken Piccata

   The fragrant aroma of this Italian dish calls everyone to the table all on its own. It's buttery, salty, hearty, and the right amount of tartness. It's a favorite of my husbands and my kids love the flavor of the chicken. It has quite the wow factor. Just serve over pasta and enjoy! *Serves 4-5

Ingredients: 

2 large chicken breasts- cut into thin medallions (can sub a pound of tenderloins too)
1 sweet onion- thinly sliced
1 box of chickpea pasta (can use any pasta, regular linguine is what my husband favors) 
2-3 cloves of garlic chopped up
1 can or jar of marinated artichoke hearts-juice drained and the artichokes slightly chopped
1 jar of capers in the juice 
1 lemon sliced into 6-8 wedges
Zest of half a lemon
1 cup corn starch
2 cups of reduced sodium chicken broth
1/4 cup of extra virgin olive oil
2 sprigs of rosemary-remove leaves from stem and lightly chop
2 sprigs of oregano- remove leaves and lightly chop
*Ingredients Not Pictured:
Salt and Pepper
1 tsp red pepper flakes
4 T butter or ghee
1 tsp Italian seasoning 

Directions:

• Begin prepping chicken by thinly slicing into medallions *unless you buy tenderloins or thin sliced breasts them skip the cutting. Evenly salt and pepper your chicken. 
• In a bowl add 1 cup of corn starch and 1 tsp Italian seasoning mixed together. 
•  Dredge (lightly coat) each piece of chicken on both sides. Again it doesn't need to be a thick, sticky coating.
• In a frying pan on medium heat, add enough olive oil to lightly cover the whole bottom of your an. Once it ripples you're ready to add in the sliced onions and the dredged chicken. I push the onions a little out of the way when I add the chicken so that the chicken isn't just on a bed of onions. A few stuck under here and there is not a bad thing. About 2-3 minutes on each side till the chicken looks golden in color. 
• Remove the chicken onto a plate with paper towels or a metal rack. Keep to the side for a bit later. 
• With the crispy onions left in the pan and some leftover oil remaining, add in the butter or ghee.  Stir around the pan with a spatula to loosen or scrape off a bit of the yummy crisps at the bottom. 
• Quickly add in red pepper flakes and garlic. Only cook for about a minute or two at the most. Don't want our garlic to turn bitter. 
• Add in the jar of capers, lemon zest, and slightly chopped artichokes. Stir around the pan. 
• Once they cook a little and start to bubble, add in the chicken stock and the fresh herbs *can sub dried herbs, just use half as much.   
• Squeeze a few (3 or 4) wedges of lemon into your sauce and toss them in the pan if you'd like. Stir into mix. 
• Salt and pepper your sauce. About 1/2 tsp of each. 
• Allow the sauce mixture to simmer on a low boil until the liquid cooks down to half. Stir every couple minutes. I usually start my pasta at this point. 
•  Add your cooked chicken breasts back into the pan. let them slowly sink into the rich sauce. 
• Turn your pan on warm or low and allow the chicken just to sit in the sauce and warm back up. 

   That's the end friend. Serve over pasta or roasted potatoes and enjoy! I used Chickpea pasta as shown above. I liked it, but the fam wasn't as convinced. I also like to serve with some Parmesan and a lemon wedge sprinkled over top. Hope you like it!