Chicken Piccata III recipe

All Recipes World Cuisine Recipes European Italian

Ingredients

1 cup all-purpose flour
½ teaspoon paprika
1 pinch salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

Nutrition Info

444.1 calories
carbohydrate: 37.6 g
cholesterol: 69.4 mg
fat: 17.9 g
fiber: 4.8 g
protein: 33.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 786 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Chicken Piccata III Recipe, simple recipe Chicken Piccata III, recipe Chicken Piccata III, recipe Chicken Piccata III, Chicken Piccata III recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe chicken, , prima recipes , baking , tasty recipe best recipes