Chicken Paillard with Crispy Artichokes and Potatoes

Chicken Paillard with Crispy Artichokes and Potatoes

• 1/2 lb small potatoes, cut in half or quartered, if large 

• 1/4 cup olive oil or neutral oil 

• kosher salt and pepper 

• 1 -15 oz can artichokes 

• 1 1b boneless skinless chicken breasts

• 1/4 cup flour (gluten free or grain free works here)

• 1/4 cup corn starch 

• 1/4 cup  olive oil, divided 

• 1 shallot or 1/4 cup onion, minced

• 1/2 cup lemon juice

• Tbs. unsalted butter

  Add the  oil to a large pan and heat over medium. Add the potatoes and cook turning often until golden brown and fork tender.  Remove from pan and place on a paper towel lined plate. Sprinkle with salt and pepper. Set aside but keep warm.

   In the same pan with the remaining oil add the artichokes flat side down and saute the artichokes. Remove but keep warm. 

  While the artichokes cook, carefully slice the chicken breast in half lengthwise and carefully pound using a rolling pin or mallet until chicken breast is the same thickness. Sprinkle the chicken with large pinch of salt and pepper.

  In a medium shallow bowl combine the flour  with the corn starch.  Dredge the chicken breasts in the flour/cornstarch mixture.  

  In the same pan that was used for the potatoes and artichokes, add the chicken breasts and cook over medium high for about 4 to 6 minutes, flipping halfway through until the chicken is browned and cooked all the way through. Set the chicken aside but keep warm. 

  In the same pan (last time, promise) over medium heat saute the onion for about 30 seconds or until translucent. Deglaze the pan with the lemon juice and add capers and butter and stir until smooth. Serve chicken warm, drizzle with a spoonful of the pan sauce then serve with a scoop of potatoes and artichokes. 

  Makes 2 to 3 servings