O’Kelley delights a charm

Freshmen Biology major Katie O’Kelley uses her culinary skills to prepare a lemon-zested chicken piccata dish.  O’Kelley has been cooking for less than three years, but her mother prepared her for making this delight viral for you to enjoy.

Katie O’Kelley’s Chicken Piccata:


* 4 boneless/skinless chicken breast halves.

* 1/3 cup all purpose flour

* ½ teaspoon lemon zest (optional)

* 1 teaspoon garlic powder

* 1 teaspoon olive oil

* ½ teaspoon paprika

* ¼ cup lemon juice

* ½ cup white wine

* ½ cup chicken broth

* 1 can artichoke hearts (quartered)

* ¼ cup drained capers


Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers in separate pan and simmer 1 minute to heat through.