Chicken Piccata III Good Recipes

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Chicken Piccata III

"This variation at the authentic uses mushrooms and artichoke hearts as a delectable twist. Yum! Serve over pasta or rice. White wine or water can be substituted for bird broth."

Ingredients :

1 cup all-reason flour
1/2 teaspoon paprika
salt and pepper to flavor
1 pound skinless, boneless chicken breast halves - cut into thin strips
1/4 cup vegetable oil
4 ounces sparkling mushrooms, sliced
1/four cup lemon juice
three/four cup chicken stock
half teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge bird portions inside the seasoned flour.
Heat oil in a big skillet over medium warmness, and saute bird until light golden brown (approximately 45 seconds each facet). Remove chicken from skillet, and set apart.
To skillet, add mushrooms, lemon juice, and fowl inventory. Simmer until a clean, light sauce develops. Season with garlic powder. Return fowl to the skillet, and simmer until bird is no longer crimson and juices run clear. Stir in artichoke hearts, and eliminate from heat.

Notes :

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