C.A.M.P. - Chicken Artichoke Mushroom Piccata!

Have you ever kind of thrown together a dish at the last minute and ended up being *wow'd* by the results? Well, that exactly what happened to me with this lovely little dish I refer to as C.A.M.P.! I literally stumbled upon this goody and it's safe to say that it is now one of my most favorite chicken dishes of all time. If you are a fan of anything piccata, you’ll be lovin this, too.An added bonus is that this version is gluten free! Now I know that most piccata recipes call for flouring the meat, but trust me, you won’t miss it! *The trick here is to use thin sliced chicken breasts. By that I mean slicing your chicken breasts horizontally so you have two, thin, equal sized pieces per breast half. You could, of course, use chicken cutlets or tenders instead, or simply slice your chicken breasts into thin medallions. The choice is yours. One note: I’m cooking for a family of five, and like most family cooks, I grab and improvise as I go along. I encourage you to do the same. Experiment! Have fun! If you get stuck or need some advice, feel free to email me and I’ll help you out! Let’s go C.A.M.P.ing!You will need:
2 tablespoons Olive Oil
2 tablespoons butter
*Thin sliced chicken breasts, seasoned with salt and pepper, enough for 5 servings (see above)
8 oz sliced fresh mushrooms
1 cup quartered baby artichoke hearts (I used the jarred ones)
2 tablespoons butter
1 tablespoon capers
½ cup white wine
½ cup chicken broth
Juice from ½ a lemon
Herbs/Spices - your favorite (I used thyme, pepper, a shake of a seasoning blend)
1 tablespoon cornstarch mixed with a little bit of water to make a slurry
ParsleyIn a large skillet, heat the butter and oil over med high heat. When the butter starts sizzling, add the chicken taking care not to crowd the pan. Better to prepare the chicken in two batches than to overcrowd the pan. Saute until lightly golden, flip and sauté the second side until lightly golden. This takes just a couple minutes per side. Remove from the skillet, and keep warm. In the same skillet, add the sliced mushroom to the remaining butter/olive oil. Saute quickly over med/high heat until golden, takes less than 5 minutes. Remove and place with the chicken. Add the artichokes and quickly sauté them until warmed through, about 3 minutes. Remove the artichokes and place them with the chicken and mushrooms. Add the additional 2 tablespoons of butter to the pan. When it is melted, add the wine, broth, and lemon juice, and stir to combine scraping up any fond on the bottom of the pan. Wisk in the cornstarch slurry, and bring to a low simmer. Stir in the capers. Return the chicken, mushrooms, and artichokes back to the pan and gently combine. Done!I served this with a simple rice pilaf and some fruit. YUM!Just look at how yummy it is! Now this is my idea of C.A.M.P.! Would you like to go C.A.M.P.ing with me?