How to Make Chicken Piccata III - A Step-by-Step Guide

Chicken piccata is a classic Italian dish that features tender, pan-fried chicken cutlets in a flavorful lemon and caper sauce. This recipe for Chicken Piccata III takes the traditional dish to the next level with a few special touches that elevate the flavors and textures. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is sure to impress your family and friends with its delicious combination of savory and tangy flavors.

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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
  • ¼ cup vegetable oil
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    444 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 69mg
    • Sodium: 786mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 5g
    • Total Sugars: 1g
    • Protein: 33g
    • Vitamin C: 21mg
    • Calcium: 21mg
    • Iron: 3mg
    • Potassium: 364mg