Bold is always good. Always.
And the addition of artichokes hearts? I just have no words. The deliciousness is off the charts. Like, literally.
If you’ve ever had Chicken Scaloppine, this is very similar, give or take a few things, and it’s definitely not as heavy as a chain Italian restaurant would serve full of rich ass cheese and dripping with oil and butter.
I highly, highly encourage you to serve this chicken over couscous – it just rounds it out perfectly. I’m not talking about Israeli couscous, which you could do if you wanted to, but those pearls are just too big and fat. It’s the little couscous’ies that soak up all the juice.
You can totally customize it based on your preference. For example, if you’re not into really tangy just scale back on the lemon juice, if you’re not into saltiness then just use less capers. I wouldn’t, but of course I love a TON of flavor. Keep in mind that a few capers go a long way, and just a few wouldn’t be overwhelming. It definitely adds to the flavor of the chicken.
I’ve actually considered breading and frying lemon slices. I’m not kidding, it’s on my never ending list of shit to make.
Here’s your printable-