Chicken Piccata III

Name: Chicken Piccata III
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 cup all-purpose flour; ½ teaspoon paprika; 🧂 1 pinch salt and pepper to taste; 🍗 1 pound skinless, boneless chicken breast halves - cut into thin strips; 🍄 4 ounces fresh mushrooms, sliced; 🍋 ¼ cup lemon juice; ¾ cup chicken stock; ½ teaspoon garlic powder; 1 (14 ounce) can artichoke hearts, drained and quartered; ¼ cup vegetable oil

Cost $15, save $10

Source: Recommended by CookPal

15 Min
4 Servings
$15

Chicken Piccata III

Cost $15, save $10

Source: Recommended by CookPal

15 Min
4 Servings
$15

INGREDIENTS

Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon paprika
- 🧂 1 pinch salt and pepper to taste
Main Ingredients
- 🍗 1 pound skinless, boneless chicken breast halves - cut into thin strips
- 🍄 4 ounces fresh mushrooms, sliced
- 🍋 ¼ cup lemon juice
- ¾ cup chicken stock
- ½ teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
Cooking Oil
- ¼ cup vegetable oil

STEPS

In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.

Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.

To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder.

Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

NUTRIENTS

Per 1 serving

🔥

444

Calories

33
Protein
38
Carbs
18
Fats

💡 Serve over pasta or rice for a complete meal.White wine can be used as a substitute for chicken stock to elevate the flavor.Artichoke hearts add a unique touch, but you can swap them for another vegetable if desired.