Using a Stonewall Kitchen simmer sauce, this Artichoke Piccata is delicous and easy to make any night of the week.
So, this past weekend, S and I were wandering around National Harbour. We’d never been there before that heard good stuff about it. Well, the parts we saw were restaurants with a few shops. We weren’t impressed. However, we were impressed with this Stonewall Kitchen store we went into!
More on that in a minute. It’s restaurants mainly, but we did wander into a few stores. The Peeps store. I couldn’t resist and probably could have dropped some cash in that store. There were so many ADORABLE Peeps related items! i LOVE Peeps! Not eating them, really. I just love the shape and the cuteness that are Peeps. Seriously. How cute is this tee?
Just a teaser…more on this delicious chicken simmering sauce in a minute.
I noticed a tea store, but we didn’t go in. I have plenty of tea at the moment. There were some clothing stores, some shoe stores. I think the restaurants out weighed the shopping in sheer square footage. It seemed like every corner had a HUGE restaurant or promise of a huge restaurant. We wandered into the Potomac Gourmet Market. It was like a grocery store with better cheese and wine. That’s about it. It wasn’t really “gourmet” like I thought it would be.
Then…there was the Stonewall Kitchen. It was full of gadgets and products. There were samples of something on almost every counter. And they were goooooooooood samples! And they had such neat little gadgets! Like this. I HAD to have one of those! If you follow in Instagram, I posted it there. It’s not a large store, but I’m sure we were in there at least 30 – 45 minutes just looking at all the stuff and trying all the samples. Mmm.
S spotted this artichoke piccata simmering sauce and we decided to give it a go. It sounded tasty! I mean, who doesn’t like artichokes. Well, I guess there are some of THOSE people. I’m one of THOSE people when it comes to cilantro and asparagus. Oh…and salmon. *snort*
We window shopped a few stores. A shoe store, clothing store, Himalayan store. Meh. I wanted to walk down the Pepper Palace. Disappointing. It was wire shelves jam packed with bottle upon bottle of pepper sauces. That’s it. I mean, there WAS a large table in the middle where you could sample sauces, and chutnies, and jellies. That was different, but I don’t know. I thought it might be a bit more than it was.
If you don’t know pepper sauce you’ll glaze over like I did.
I tried one. ONE sauce. It was a ghost chili sauce and that was it for me. I couldn’t taste and didn’t WANT to taste anything else after that. It was the hottest pepper sauce I’ve ever tried.
Thankfully, my taste buds returned by the time we tried this artichoke piccata simmering sauce out. I was surprised at how large the capers were! But more on that in a minute.
I made this in our new Lifetime cookware pan. I added 1 tablespoon ICBINB (I Can’t Believe It’s Not Butter) and one teaspoon of EVOO (Extra Virgin Olive Oil) instead of 1 tablespoon of EVOO. I thought that was enough for the one chicken breast we had. Granted, it was a one POUND chicken breast, but still. It was PLENTY for the browning of gynormobreast. Then I deglazed with the 1/2 cup of wine it calls for, added the chicken back to the pan, then the sauce on top and allowed it to simmer for 15 minutes.
It was tasty. Tangy, but tasty. It had a powerful lemon flavor. S and I like a little more subdued lemon in our piccata. I missed the artichoke part. There were large chunks, as you can see, but I didn’t really taste artichoke. Don’t get me wrong. It was tasty. It just wasn’t what I was expecting. BUT it does lead to a recipe where I make what I expected it to taste like.
Using a Stonewall Kitchen simmer sauce, this Artichoke Piccata is Delicious and easy to make any night of the week.
- 1 tablespoon I Can’t Believe It’s Not Butter (ICBINB)
- 1 teaspoon extra virgin olive oil
- 1 pound chicken breasts cut in half horizontally
- 1/2 cup white wine
- 18 ounces Stonewall Kitchen Artichoke Piccata Simmering Sauce
- Heat a large skillet over medium-high heat. Add the margarine and olive oil and swirl to coat.
- Brown the chicken 4 to 5 minutes on each side. Remove from the pan and keep warm.
- Add the white wine to the pan. Scrape the browned bits (frond) from the bottom of the pan while the wine reduces.
- Stir in the simmering sauce and then return the chicken to the pan.
- Simmer 15 minutes. Garnish with capers and serve with pasta.
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