Chicken piccata made with Roma tomatoes, artichoke hearts, shallots, garlic, parsley, capers, spinach, chicken broth, lemon, wine, and butter. Served with spinach artichoke ravioli.
Fillet chicken breasts. Season with salt, pepper, and garlic powder. Brown chicken in butter/olive oil. Remove chicken from pan and keep warm. While browning, boil ravioli in salted water. Remove a minute or too early and keep warm. Add minced shallots and garlic, sautéing for 2 min or so. Then pour in about half a can of chicken broth and an equal amount of wine (optional) to deglaze the pan. Add juice from one lemon, then add in spinach, chopped Roma tomatoes and quarter artichoke hearts. Cook for a few minutes until veggies are soft and sauce is at desired thickened. Put a pad of butter in a stir until melted. Add capers, al dente pasta, and chicken into the pan to heat through. Serve with a generous sprinkling of parsley.