Chicken picatta w/artichoke hearts
Chicken picatta w/artichoke hearts

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken picatta w/artichoke hearts. It is one of my favorites. This time, I will make it a little 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 well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Chicken picatta w/artichoke hearts is something that I have loved my entire life. They’re nice and they look wonderful.

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 cook it.

The ingredients needed to make Chicken picatta w/artichoke hearts:
  1. Get 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
  2. Make ready 1 Kosher salt and freshly ground black pepper to taste
  3. Make ready 1 tbsp olive oil
  4. Get 1/2 cup unsalted butter
  5. Prepare 1/2 cup white wine
  6. Prepare 1 (14.5 ounce) can chicken broth
  7. Get 2 clove garlic, chopped
  8. Get 1/4 cup drained capers
  9. Make ready 1 lemon, juice (about 1/4 cup) and 1 lemon, sliced
  10. Get 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
  11. Take 1 diced tomatoes
  12. Take 2 tbsp chopped fresh flat-leaf parsley
  13. Prepare 1 tsp honey
  14. Make ready 1 freshly grated Parmesan cheese

Add lemon juice, wine and chicken broth and bring to a simmer. Cook rice according to package directions, adding Lima beans at the beginning of cooking process. Serve chicken and sauce with rice. Remove the pan from the heat and discard the thyme.

Instructions to make Chicken picatta w/artichoke hearts:
  1. 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*.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Dd the garlic to the pan and saute until fragrant, about a minute.
  7. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4-5 minutes.
  8. 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.
  9. Add slices of lemon into the sauce (optional).
  10. Stir in the butter, season with salt and pepper, mix in the parsley,
  11. Stir in the butter, season with salt and pepper, mix in the parsley,
  12. Return chicken to pan and toss to coat. Top with thin lemon slices and additional chopped parsley, sprinkle with Parmesan cheese and serve.
  13. 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.

Return the chicken and any juices to the pan and coat with the sauce. Sprinkle the parsley over the top and serve immediately. Sizes: Family White meat chicken smothered in a lemon-garlic butter sauce with red bell peppers, topped with artichokes, tomatoes, and capers. KEEP FROZEN UNTIL READY TO USE.. Chicken Piccata is an Italian dish made with flour coated chicken breasts that are cooked until crisp and golden and then covered in a sauce of white wine, chicken stock, lemon juice and capers.

So that is going to wrap it up with this exceptional food chicken picatta w/artichoke hearts recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!