Chicken Piccata with Artichoke Hearts You Have To Try
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|Chicken Piccata with Artichoke Hearts|
"After eating hen piccata in many restaurants and finding many that had been 'greasy,' I came up with this recipe thru a lot trial and error. It has super taste and is even higher the following day! I like to serve it over angel hair pasta or linguine."
- three/4 cup all-motive flour
- 1/eight teaspoon garlic powder
- 1/4 teaspoon salt
- 1/eight teaspoon black pepper
- half of teaspoon Italian seasoning
- 4 skinless, boneless hen breast halves, pounded half of inch thick and reduce into thirds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, minced
- half cup white wine
- 1 (14.Five ounce) can fowl broth
- 2 tablespoons lemon juice
- 1 (thirteen.Seventy five ounce) can artichoke hearts, tired and chopped, liquid reserved
- 1/four cup capers, with liquid
- 2 tablespoons butter
|Prep : 15M||Cook : 4M||Ready in : 50M|
- Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One with the aid of one, dredge the chicken portions lightly within the prepared flour mixture.
- Heat the olive oil in a huge skillet over medium-high warmness. Cook the chook pieces for two mins according to facet, or till well browned. Remove from the skillet and set aside.
- Using the same skillet, prepare dinner and stir the garlic and onion till translucent, about 5 mins. Pour the white wine into the skillet, flip the heat to high, and cook until the wine reduces through half of, 4 to five mins. Add the fowl broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chook to the skillet. Reduce the heat to medium and cook until the sauce thickens, approximately 20 minutes. Stir within the capers and butter.
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