Wednesday, April 22, 2009

Chicken Piccata

Here is my recipe for Chicken Piccata. It is not something I make often as it is such a rich dish. But it sure is yummy when I do.

Jenn’s Chicken Piccata

6 boneless skinless chicken breasts
½ cup flour
1 egg
¼ cup water
½ cup bread crumbs
1 stick butter
4 tablespoons olive oil
3 cloves garlic minced
8 oz sliced mushrooms
14 oz can of quartered artichoke hearts, drained
½ - 2/3 cup lemon juice
1 cup chicken broth
1 jar capers, drained
Salt and pepper to taste
16 oz cooked fettuccine

Put ½ cup flour in a shallow dish. Combine egg and water and beat well in a separate shallow dish. Put ½ cup bread crumbs in third shallow dish. Dredge chicken through each.

Heat 2 Tablespoons olive oil with 2 tablespoons butter. When starts bubbling add garlic and three chicken breasts. Cook for 3 minutes and then flip and cook another 3 minutes. Remove browned chicken from pan to a plate. Add 2 Tablespoons olive oil and 2 Tablespoons butter. Add other 3 breast, cook for 3 minutes on each side. Remove from pan.

Add mushrooms to pan and sauté. Add another 2 tablespoons butter. Stir in artichokes, capers, lemon juice, and broth. Cook over medium heat until reduced by half. Add chicken back in, cover and simmer until chicken is cooked through. Remove Chicken to platter and briskly Wisk in remaining 2 Tablespoons of butter.

To serve: Put fettuccine on plate. Top with sauce, chicken and a bit more sauce. Garnish with lemon slices and parsley.

For other great recipes check out Tasty Thursday at Southern Fried Mama.

1 comment:

Joy @ Joy Of Desserts said...

These are ingredients I always have on hand. So glad you posted this recipe, it's right up our family's alley.

My first Tasty Thursday is up too. :-)