Chicken Piccata III Good Recipes

Monday, September 24, 2012

Chicken Piccata III

"This variant at the authentic makes use of mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water can be substituted for fowl broth."

Ingredients :

1 cup all-motive flour
half teaspoon paprika
salt and pepper to taste
1 pound skinless, boneless fowl breast halves - cut into skinny strips
1/4 cup vegetable oil
four oz sparkling mushrooms, sliced
1/4 cup lemon juice
3/four cup fowl inventory
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 collectively flour, paprika, and salt and pepper. Dredge chicken pieces within the pro flour.
Heat oil in a big skillet over medium warmth, and saute chook until light golden brown (approximately 45 seconds every facet). Remove hen from skillet, and set apart.
To skillet, add mushrooms, lemon juice, and fowl stock. Simmer till a easy, mild sauce develops. Season with garlic powder. Return bird to the skillet, and simmer till chicken is not purple and juices run clean. Stir in artichoke hearts, and get rid of from heat.

Notes :

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