Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken picatta w/artichoke hearts. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken picatta w/artichoke hearts is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chicken picatta w/artichoke hearts is something that I have loved my whole life. They are nice and they look fantastic.
Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta, so maybe my frame of reference is off.
To begin with this recipe, we must prepare a few components. You can cook chicken picatta w/artichoke hearts using 14 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chicken picatta w/artichoke hearts:
- Get 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- Prepare 1 Kosher salt and freshly ground black pepper to taste
- Prepare 1 tbsp olive oil
- Get 1/2 cup unsalted butter
- Make ready 1/2 cup white wine
- Take 1 (14.5 ounce) can chicken broth
- Get 2 clove garlic, chopped
- Get 1/4 cup drained capers
- Take 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
- Take 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- Get 1 diced tomatoes
- Prepare 2 tbsp chopped fresh flat-leaf parsley
- Prepare 1 tsp honey
- Get 1 freshly grated Parmesan cheese
P —he is a lover of capers and artichokes. Even though the sauce is butter based it turned out surprisingly light. This one pot recipe for chicken piccata with artichoke hearts is rich with a velvety sauce. The addition of artichoke hearts to Classic Chicken Picatta makes a great dish even better.
Steps to make Chicken picatta w/artichoke hearts:
- Adjust the rack in your oven to the lower-middle position. Set a large ovenproof plate on the rack and heat your oven to 200*.
- Halve one lemon, lengthwise. Trim the ends from one half and cut into thin slices. Juice the remaining half and the other whole lemon, leaving you with about ¼ cup juice. Set aside.
- Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap.
- Sprinkle both sides of the chicken pieces with salt and pepper. Place the flour in a large plate or pie plate. Dredge the chicken in the flour and shake the cutlets to remove the excess flour.
- Heat a large (12 inch) skillet over medium-high heat. Add 2 tablespoons of the oil and swirl the pan to coat. Lay half of the chicken pieces in the pan. Saute the pieces, without moving them, until lightly browned on the first side, about 2-2½ minutes. Turn the chicken over and cook until the second side is browned, another 2-2½ minutes longer. Transfer the cooked chicken to the plate in the oven. Add the remaining oil to the pan and cook the last pieces of chicken in the same way.
- Dd the garlic to the pan and saute until fragrant, about a minute.
- Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4-5 minutes.
- Add the broth, lemon juice, honey, artichoke hearts, reserved artichoke liquid, diced tomatoes and capers in the pan and simmer until the liquids have reduce by half, about 4-5 minutes.
- Add slices of lemon into the sauce (optional).
- Stir in the butter, season with salt and pepper, mix in the parsley,
- Stir in the butter, season with salt and pepper, mix in the parsley,
- Return chicken to pan and toss to coat. Top with thin lemon slices and additional chopped parsley, sprinkle with Parmesan cheese and serve.
- You can serve this with almost any sides you like, but I made whole wheat pasta with artichokes hearts, spinach, red onion and fresh tomatoes to go with the mediterranean theme of the meal.
A mushrooms and cook unit liquid is released; add artichokes and brown lightly. A zesty chicken in lemon sauce is made more interesting with the addition of artichoke hearts and mushrooms. White wine or water may be substituted for chicken stock. View top rated Chicken piccata with artichoke hearts recipes with ratings and reviews. Photo "Italian chicken piccata schnitzel with artichoke hearts served on fettuccine" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
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