Chicken Piccata with Artichoke Hearts

    Chicken Piccata with Artichoke Hearts

    (104)
    2saves
    30min


    102 people made this

    A zesty chicken in lemon sauce is made more interesting with the addition of artichoke hearts and mushrooms. White wine or water may be substituted for chicken stock.

    Ingredients
    Serves: 4 

    • 1/2 cup (65g) plain flour
    • 1/2 teaspoon paprika
    • 1 pinch salt and pepper to taste
    • 500g skinless, boneless chicken breast fillets - cut into thin strips
    • 1/4 cup vegetable oil
    • 125g fresh mushrooms, sliced
    • 1/4 cup lemon juice
    • 3/4 cup chicken stock
    • 1/2 teaspoon garlic powder
    • 400g tin artichoke hearts, drained and quartered

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a shallow bowl, mix together flour, paprika and salt and pepper. Coat chicken pieces with the seasoned flour.
    2. Heat oil in a large frypan over medium heat and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from frypan and set aside.
    3. To frypan, add mushrooms, lemon juice and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the frypan 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 and Ratings
    Global Ratings:
    (104)

    Reviews in English (104)

    by
    39

    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  -  16 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    29

    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.  -  29 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    22

    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!  -  18 Sep 2000  (Review from Allrecipes USA and Canada)

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