Chicken Piccata With Artichokes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you like artichokes, this is a wonderful change to the traditional chicken piccata. Ingredients:
1 pound skinless, boneless chicken breasts - cut into thin strips (or use the thin sliced packaged raw chicken breast to save a step) |
1 cup all-purpose flour |
1/2 teaspoon paprika |
salt and pepper to taste |
1 egg, lightly beaten |
1 tablespoon lemon juice |
1/4 cup olive oil |
2 cloves garlic, finely chopped |
8 ounces fresh mushrooms, sliced |
1 small jar capers |
1/4 cup lemon juice |
3/4 cup chicken stock |
1 can artichoke hearts, drained and coursely chopped |
2 tablespoons dry white wine (optional) |
1 lemon |
1 tablespoon chopped fresh parsley (garnish) |
Directions:
1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper, or cut breasts into thin strips or fillets (slicing chicken breasts while still partially frozen works best for this). In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dip chicken into egg mixture and then dredge chicken pieces in the seasoned flour.
2. Heat oil in a large skillet over medium heat, and sauté chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
3. To skillet, add mushrooms, garlic, lemon juice, chicken stock and white wine (optional). Simmer until a smooth, light sauce develops. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear, about 15 minutes. Stir in artichoke hearts and capers, and heat additional 10 minutes.
4. Garnish with chopped fresh parsley and zest of lemon peel or thin slices of lemon and serve over thin linguini or your favorite pasta. Serves 4-6
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