Chicken Piccata with Artichoke Hearts

    Chicken Piccata with Artichoke Hearts


    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.

    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

    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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