Chicken Piccata III

SUBMITTED BY: Sharon PHOTO BY: Allrecipes

"This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup all-purpose flour
1/2 teaspoon paprika
salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
1/4 cup vegetable oil
4 ounces fresh mushrooms, sliced
1/4 cup lemon juice
3/4 cup chicken stock
1/2 teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

READ REVIEWS (57)

DIRECTIONS

In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

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REVIEWS

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Reviewed on Aug. 29, 2002 by Esmee

A delicious dinner for weekdays or weekends. I was thinking this would be a great dinner to serve guests when you don't have a whole lot of time for preparation and cooking. Bravo!

16 users found this review helpful

Reviewed on Jan. 16, 2006 by Erin

Overall taste was good. Made a few minor changes. Did not cut chicken into strips, just pounded chicken breast. Added 3 cloves garlic when cooking mushrooms, used 1/2 cup broth and 1/4 cup white wine. Also added a little butter and flour to the sauce to thicken up a bit. Added capers of course at end becaue it wouldn't be piccata without capers. Will make again

14 users found this review helpful

Reviewed on Dec. 3, 2003 by CELUTES

This is a great basic recipe for chicken picatta. You really don't need more than 1/4 cup of flour, though. Otherwise, the sauce may become thick. I also prefer to use less lemon juice. 1/4 cup makes for a strong lemon flavor. A white wine is a good substitute for the broth.

11 users found this review helpful

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