Easy Chicken Piccata
Ingredients
The chicken
-
12
ounces
boneless chicken breasts
The sauce
-
2
tablespoons
olive oil for sauté
-
½
cup
flour seasoned with salt and pepper
-
8
ounces
mushrooms, sliced
-
2
teaspoons
finely chopped shallot
-
4
small
artichoke hearts, sliced (canned variety, water not oil, optional)
-
1
cup
chicken stock
-
1
tablespoon
white wine
-
1
lemon
for juice and zest
-
to taste
sea salt and black pepper
-
1
tablespoon
butter
-
1
teaspoon
Italian parsley, chopped
Instructions
- Heat a sauté pan and add 1 tablespoon of olive oil.
- Dredge the chicken in the seasoned flour and place it in the sauté pan, cooking for about a minute before flipping.
- After turning the chicken, add the sliced mushrooms and shallots, adding more olive oil if necessary.
- Once the mushrooms are mostly cooked, deglaze the pan with a splash of white wine or stock.
- Add three-quarters of the chicken stock, reserving the remainder, along with the artichokes and juice from one half of the lemon.
- Reduce heat to medium and season with sea salt and black pepper.
- Mix butter into the seasoned flour and add it to the pan to thicken the sauce.
- If the sauce is too thick, add the reserved stock or water.
- Serve with your favorite side and garnish with lemon zest and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
671
Total fat
37g
Total carbohydrates
37g
Total protein
45g
Sodium
337mg
Cholesterol
127mg
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