Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, artichoke chicken picatta. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
We are artichoke lovers and they brought what was otherwise a chicken piccata recipe to a new height. I used only two large chicken breasts (making four cutlets), but made the full recipe amount of sauce. Transfer chicken to a plate and set aside.
Artichoke Chicken Picatta is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Artichoke Chicken Picatta is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook artichoke chicken picatta using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Artichoke Chicken Picatta:
- Make ready 2 pounds Chicken breasts
- Prepare Salt and Pepper
- Take Italian Breadcrumbs
- Take Vegetable oil for frying
- Take 1 clove garlic, chopped
- Get 4 Cups Chicken Broth
- Take 1/4 cup fresh lemon juice
- Get 2 Tablespoons capers, washed from brine
- Prepare 4 Tablespoons Butter
- Get Drained Can Artichoke Hearts (optional)
Add the lemon juice, wine and chicken broth and bring to a full simmer. Baked Lemon Artichoke Chicken Piccata-Baked Lemon Artichoke Chicken Piccata is a low carb, paleo, gluten-free, simple to make, tasty, all in one dish, chicken bake. This Baked Lemon Artichoke Chicken Piccata recipe is a quick, go-to meal for me since it is so ridiculously easy to prepare. Add the chicken in batches, making sure to not overcrowd the pan.
Steps to make Artichoke Chicken Picatta:
- You can pound the chicken thin or slice and pound to have smaller pieces. Make sure it's thin enough to cook through on stovetop. About 1/4 inch think.
- Heat about Four Tablespoons oil on medium- medium high heat in pan. Salt and Pepper chicken. Dredge in breadcrumbs. Now fry chicken, two by two for about 3 minutes on each side. Make sure it's not pink in middle. I cut mine in half to check. Remove chicken pieces as they're finished and place on oven safe dish. When you're done frying, place all chicken in oven safe dish, pop in oven to keep warm. The oven should be on 200 degrees Fahrenheit.
- Now remove all excess fat and breadcrumbs from pan leaving a layer of oil and whatever is completely stuck on bottom of pan unless it's burnt, remove that. In the layer of oil on med high heat, add your chopped garlic. Stir and Let it flavor pan for about 20 seconds till you start to smell it, don't brown it. Now add that chicken broth. Scrap any browned bits, stirring it in broth. Cook 10 minutes.
- Stir in capers and lemon juice. If you feel like it's too acidic, add more broth. Let cook for another 10 minutes. Add butter, let that melt in and stir. Remove chicken from oven, put as much as you can in pan with broth. Add Drained artichoke hearts and gently stir in with chicken and broth. Some chicken might be left, you can always add those in pot once other pieces are eaten, unless you have a big enough pan.
- You can serve with any pasta you like!!
- I really hope I wrote this right:)
Add additional oil and butter as needed. When all the chicken is done, deglaze pan with wine or chicken broth. Return chicken to pan and add Artichoke Piccata Simmering Sauce. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
So that’s going to wrap this up for this exceptional food artichoke chicken picatta recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
