Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken picatta w/artichoke hearts. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Missing your favorite restaurant dishes right now? If you love the tasty of tangy and tart dishes with a smooth and velvety sauce, this recipe for chicken. A zesty chicken in lemon sauce is made more interesting with the addition of artichoke hearts and mushrooms.
Chicken picatta w/artichoke hearts is one of the most well liked of recent viral meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Chicken picatta w/artichoke hearts is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken picatta w/artichoke hearts using 14 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Chicken picatta w/artichoke hearts:
- Prepare 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- Make ready 1 Kosher salt and freshly ground black pepper to taste
- Make ready 1 tbsp olive oil
- Prepare 1/2 cup unsalted butter
- Get 1/2 cup white wine
- Take 1 (14.5 ounce) can chicken broth
- Take 2 clove garlic, chopped
- Prepare 1/4 cup drained capers
- Prepare 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
- Prepare 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- Get 1 diced tomatoes
- Make ready 2 tbsp chopped fresh flat-leaf parsley
- Take 1 tsp honey
- Take 1 freshly grated Parmesan cheese
No membership needed. picatta. picata. schnitzel. My mom loves a traditional chicken piccata, with its thin chicken breasts cooked in a silky, tart lemon sauce. Remove the pan from the heat and discard the thyme. 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.
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.
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. Photo about Delicious gourmet chicken picatta with noodles and lemon slice. Thin chicken breasts pair perfectly with a delicious artichoke sauce, perfect for topping your fave pasta. Add the wine and chicken broth and scrape up any browned.
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