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| Chicken Piccata III |
"This variant at the unique uses mushrooms and artichoke hearts as a delectable twist. Yum! Serve over pasta or rice. White wine or water can be substituted for bird broth."
Ingredients :
- 1 cup all-cause flour
- 1/2 teaspoon paprika
- salt and pepper to taste
- 1 pound skinless, boneless chook breast halves - cut into thin strips
- 1/four cup vegetable oil
- 4 oz clean mushrooms, sliced
- 1/4 cup lemon juice
- 3/4 cup chicken inventory
- half teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- In a shallow bowl, mix collectively flour, paprika, and salt and pepper. Dredge bird portions inside the seasoned flour.
- Heat oil in a huge skillet over medium warmth, and saute fowl till mild golden brown (approximately 45 seconds every facet). Remove chicken from skillet, and set apart.
- To skillet, add mushrooms, lemon juice, and chook stock. Simmer till a clean, light sauce develops. Season with garlic powder. Return fowl to the skillet, and simmer until bird is not crimson and juices run clear. Stir in artichoke hearts, and cast off from warmness.
Notes :
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