Easiest Way to Make Yummy Chicken picatta w/artichoke hearts

Easiest Way to Make Yummy Chicken picatta w/artichoke hearts Delicious, fresh and tasty.

Chicken picatta w/artichoke hearts. 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. chicken picatta breast capers cutlets marsala scaloppini veal artichoke butter creamy cuisine diet dinner easy fast fettuccine fettuccini fetuccini fillet food francese fried garlic healthy eating hearts italian lemon linguine linguini meal meat noodles parsley pasta picata poultry recipe restaurant sauce.

The flavor of this chicken piccata with artichoke hearts builds gently as you add one aromatic after another.

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.

You can have Chicken picatta w/artichoke hearts using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chicken picatta w/artichoke hearts

1. You need of skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds.

2. It’s of Kosher salt and freshly ground black pepper to taste.

3. You need of olive oil.

4. You need of unsalted butter.

5. It’s of white wine.

6. Prepare of can chicken broth.

7. Prepare of garlic, chopped.

8. You need of drained capers.

9. You need of lemon, juice (about 1/4 cup) and 1 lemon, sliced.

10. It’s of can artichoke hearts, drained and chopped, liquid reserved.

11. You need of diced tomatoes.

12. It’s of chopped fresh flat-leaf parsley.

13. You need of honey.

14. You need of freshly grated Parmesan cheese.

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.

Here chicken piccata, a dish of chicken cutlets pan-fried and topped with a sauce made with lemon and capers, is updated with the addition of artichoke.

Chicken Picatta is an Italian dish similar to Chicken Francaise only Francaise dips the chicken into flour and an egg wash before pan frying; Piccata typically only dips the meat into flour and also adds capers to it's lemon butter sauce.

My version, is made without flour.

Chicken picatta w/artichoke hearts instructions

1. 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*..

2. 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..

3. 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..

4. 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..

5. 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..

6. Dd the garlic to the pan and saute until fragrant, about a minute..

7. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4-5 minutes..

8. 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..

9. Add slices of lemon into the sauce (optional)..

10. Stir in the butter, season with salt and pepper, mix in the parsley,.

11. Stir in the butter, season with salt and pepper, mix in the parsley,.

12. Return chicken to pan and toss to coat. Top with thin lemon slices and additional chopped parsley, sprinkle with Parmesan cheese and serve..

13. 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..

Chicken piccata linguine - download this royalty free Stock Photo in seconds.

No membership needed. picatta. picata. schnitzel.

Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

Oh how I love me a one pan dish, and chicken picatta is so nice and light for the warm weather.

Battered fried artichoke on a white paper plate.