At Gabriella’s Italian Grill and Pizzeria in Oklahoma City, I ordered chicken piccata served over roasted Brussels sprouts. It was one of the gluten-free options on the menu. I thought it was the best restaurant meal I had all year. The menu described “pan seared ‘Airline’ chicken breast sautéed with capers, lemon, prosciutto, artichokes & onions. Served in a white wine sauce over wood fire roasted Brussels sprouts.”
Airline chicken? Is that what they serve to first-class passengers? Maybe that’s why I’d never heard of it. No, according to Wikipedia “Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached.”
I couldn’t find a single recipe online that included all of those ingredients, so I experimented and came up with my own recipe. Since none of the recipes used airline chicken, I settled for boneless, skinless chicken breasts.
Canned artichokes were disappointing. I tried some artichokes packed in oil that were better. Then a friend told me about Ibericos Tapas Style Grilled Artichoke Quarters available at Trader Joe’s. They were delicious right out of the thermo-sealed tray, and even better in chicken piccata
If I ever make it back to Oklahoma City, I know what I’m having for dinner. Even though this recipe is tasty, I want the real thing again. Plus that, I love it when someone else prepares my favorite foods — and does the dishes. Besides, I never even tried to roast the Brussels sprouts over a wood fire; when I make this dish, I use a convection oven.
If you want to find out about some other fun things we did in Oklahoma City, check out this article at http://www.motorhome.com/top-stories/more-than-ok/.
Preparation time: 45 minutes Total time: 45 minutes
Specialized kitchen utensils:
- Meat mallet (a.k.a meat tenderizer)
- 1 pound (or more, enough for 4 people) Brussels sprouts, trimmed and cut in half (or quarters if they are big)
- 6 tbsp olive oil, divided
- 2 skinless, boneless chicken breasts, cut in half crosswise and pounded to 1/2 inch thick
- regular or gluten-free flour for dredging
- salt and pepper to taste
- 1/4 tsp Italian seasoning (or pinches of basil, oregano, rosemary and/or thyme)
- 2 or 3 cloves garlic, minced
- 1/2 yellow onion, sliced or 1 shallot, diced
- 2 slices prosciutto, torn into strips
- 1 cup white wine
- 1 cup chicken broth
- 2 tbsp capers, drained
- 1 cup grilled artichoke quarters, drained (Ibericos Tapas Style from Trader Joe’s are my favorite!)
- 1/4 cup lemon juice
- 2 tbsp butter
- 2 tbsp Italian flat-leaf parsley, chopped
Preheat convection oven to 400 degrees (or conventional oven to 425). For the oven in my RV or home kitchen, I use a silicone baking mat or parchment paper on a walled baking sheet. In the convection microwave in our RV, I cover the rotating tray with a round silicone mat. Pour 2 tbsp olive oil over Brussels sprouts. Use your hands to toss until oil is evenly distributed. Season with salt and pepper.
Cooking time will depend on the size of the Brussels sprouts, anywhere from for 20 to 30 minutes. Shake pan once during cooking. Watch carefully after 15 or 20 minutes.
Meanwhile, mix the flour, salt, pepper, and Italian seasoning together on a plate. Dredge the chicken in the flour mixture. Shake off any excess.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until nicely browned, about 3 minutes per side. It’s okay if it’s still pink in the middle; there’s more cooking time to come. Remove from skillet and set aside.
In the same skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Cook onion or shallot until translucent, about 5 minutes or less. Add garlic and cook a few minutes more.
Turn heat to high. To deglaze the pan, add white wine, and cook until it reduces by half, about 5 minutes. Add chicken broth, capers, and lemon juice. Simmer until slightly thickened. Add the butter and stir until the butter is melted.
Turn heat to medium-low, and add browned chicken, prosciutto strips and artichoke hearts. Cook for a few minutes, until chicken is done thoroughly and artichokes are warm. Add parsley.
Arrange roasted Brussels sprouts on serving plates. Place chicken piccata and sauce on top.