Heat the oven to 400 degrees. On a large sheet pan, mix together cherry tomatoes, artichoke hearts, olive oil, salt, black pepper, and dried oregano. Roast for 10-15 minutes or until lightly browned and blistered.
Heat a large skillet with vegetable oil over medium-high heat. In a large bowl, mix together flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture and pan-fry on each side for 4-5 minutes or until well browned. Remove from the pan. Work in batches if needed.
Turn the heat to medium and add the butter, garlic, white wine, lemon juice, Knorr Professional Vegetable Liquid Concentrated Base, capers, and parsley. Simmer for 3-4 minutes or until the liquid has reduced by half and thickened slightly. Scrape the fond off of the bottom of the pan with a wooden spoon.
Add the chicken cutlets back to the pan and cook until heated through, about 1-2 minutes. Spoon the sauce over the cutlets.
Serve the chicken and roasted tomatoes and artichokes with the piccata sauce spooned over the top. Garnish with lemon wedges and fresh parsley.
Deglaze the pan with white wine to enhance the sauce’s depth of flavor.
Ingredients
2 pints tomato(es), cherry, cut in half
3 cups Artichoke Hearts, drained and quartered
4 tbsp. oil, olive
1 tsp. salt
1/2 tsp. Black Pepper
3 tsp. oregano, dried
20 chicken breast, cutlets
2 tsp. salt
1 1/2 cups flour, for dredging
5 tbsp. oil, vegetable
5 tbsp. unsalted butter
5 garlic, clove(s)
1 cup wine, dry white
1/2 cup lemon juice
1 tbsp. Knorr® Professional Chicken Liquid Concentrated base
