Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken picatta w/artichoke hearts. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Cook rice according to package directions, adding lima beans at the beginning of cooking process. Add the lemon juice, wine and chicken broth and bring to a full simmer.
Chicken picatta w/artichoke hearts is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Chicken picatta w/artichoke hearts is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- Get 1 Kosher salt and freshly ground black pepper to taste
- Make ready 1 tbsp olive oil
- Get 1/2 cup unsalted butter
- Make ready 1/2 cup white wine
- Prepare 1 (14.5 ounce) can chicken broth
- Take 2 clove garlic, chopped
- Prepare 1/4 cup drained capers
- Make ready 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
- Take 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- Get 1 diced tomatoes
- Prepare 2 tbsp chopped fresh flat-leaf parsley
- Prepare 1 tsp honey
- Take 1 freshly grated Parmesan cheese
Into the pan add the lemon juice, stock, capers, artichoke hearts, and tomatoes. Sprinkle both sides with salt and pepper. Remove the pan from the heat and discard the thyme. Return the chicken and any juices to the pan and coat with the sauce.
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.
Dust the chicken with the flour. Add the lemon juice, artichoke hearts, capers, and pimento to the skillet. When cooked, serve over linguine or other pasta. Mix up the flour and pepper. Dip the chicken in the egg/lemon mixture, then in the flour.
So that is going to wrap this up for this special food chicken picatta w/artichoke hearts recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
