CHICKEN PICCATA WITH ARTICHOKE HEARTS
After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.
Provided by JAMMINMARTIN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
- Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
- 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 and simmer 1 minute to heat through.
- Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.
CHICKEN PICCATA
For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
JAN'S CHICKEN PICCATA
Make and share this Jan's Chicken Piccata recipe from Food.com.
Provided by Janabelle
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
- Mix together salt,pepper and flour.
- Dredge chicken in flour mixture,shake off excess flour and set aside.
- Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
- In drippings, add shallots,cook til wilted.
- Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
- Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
- Meanwhile, cook linguine til al dente.
- At last minute, add parsley and serve over.
- linguine,top with parmesan cheese.
Nutrition Facts : Calories 693.2, Fat 11.9, SaturatedFat 4.1, Cholesterol 147.8, Sodium 1394.3, Carbohydrate 76.2, Fiber 13.6, Sugar 4.9, Protein 72.4
LIDIA'S ITALY CHICKEN WITH ARTICHOKES
I was watching The Today Show the other day and they had Lidia on preparing this recipe. I was so excited because I had some artichoke and didn't know what to do with them so I made this. YUM!!!!! My boyfriend absolutely loved this. He said it was one of my bests! :) I served it with baked carrots in butter, parsley and garlic salt. Which he also loved. This is defiantly a crowd pleaser.
Provided by all4him
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
- Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
- When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
- Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
- Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
- Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
- Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
- Check about a quarter way through to make sure there is enough liquid so as not to burn.
- Remove lid and allow sauce to thicken up, simmering for about 15 minutes.
Nutrition Facts : Calories 572.6, Fat 35, SaturatedFat 9, Cholesterol 138, Sodium 1026.2, Carbohydrate 20.9, Fiber 8.7, Sugar 3.9, Protein 39.5
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