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Chicken Piccata with Artichoke Hearts

Reviewed: Dec. 22, 2009
I had this dish in an Italian Restaurant several years ago and I never forgot it. This recipe comes very close. It's delicious and its good to know I can now make it any time I want. It's a little labor intensive, but definitely worth the trouble. You wouldn't believe how many recipes I went through before choosing this one and I'm glad I did! I needed more olive oil to cook the chicken and then the onions and garlic. I used a huge skillet so I could brown all the chicken at one time. I didn't add capers because I didn't have any plus I really am not crazy about them. I wasn't sure what size onion to use, so I decided on a small one. Didn't want it to be to "oniony." Thanks very much for sharing!
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