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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken picatta w/artichoke hearts. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

This is going to be short and sweet. I came across this recipe for Chicken Picatta the other day. Decided to try it out tonight on Mr.

Chicken picatta w/artichoke hearts is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. 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 must first prepare a few ingredients. You can have chicken picatta w/artichoke hearts using 14 ingredients and 13 steps. Here is how you cook that.

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

White wine or water may be substituted for chicken stock. This one pot recipe for chicken piccata with artichoke hearts is rich with a velvety sauce. The flavor of this chicken piccata with artichoke hearts builds gently as you add one aromatic after another. The addition of artichoke hearts to Classic Chicken Picatta makes a great dish even better.

Steps 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.

A mushrooms and cook unit liquid is released; add artichokes and brown lightly. Blend in the peas to the mixture and serve hot, spoon some of the sauce over the pasta. Serve this meal with a nice white wine and fresh Italian bread. Photo "Italian chicken piccata schnitzel with artichoke hearts served on fettuccine" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Italian Chicken Picatta - pan-fried chicken thighs with garlic, lemon, and capers in a juicy chicken broth.

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