CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
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