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Chicken Picata Recipe

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This recipe for Chicken Picata, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Davis
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 (4-ounce) bonelsess, skinless chicken breast halves.
Salt and ground black pepper
1/3 Cup all-purpose flour
1/2 tsp finely grated lemon zest
1/2 tsp paprika
1 Tbsp. olive oil
1/2 tsp garlic powder
1/2 Cup dry white wine
1/2 cup reduced sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 Cup drained capers
1 Cup quick cooking brown rice

Directions:
Directions:
Place chicken in ziplock bags and pound with a meat mallet or rolling pin until 1/4 inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish or plastic bag, combine flour, lemon zest,paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in large skillet over medium high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Cook rice according to package, serve with chicken.

Personal Notes:
Personal Notes:
Non-alcoholic wine can be used in cooking.

 

 

 

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