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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
salt and ground black pepper
1/3 c flour
1/2 tsp finely grated lemon zest
1/2 tsp paprika
1/2 tsp garlic powder
1 Tbsp olive oil
1/4 c lemon juice
1/2 c dry white wine
1/2 c reduced-sodium chicken broth
1 can artichoke hearts, quartered
1/4 c drained capers
1 c quick-cooking brown rice
1/2 c lima beans
Directions:
Directions:
Place chicken in zip-top bag and pound with a meat mallet until 1/4 inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish, 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 a large skillet over med-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 directions, add lima beans to rice at the beginning of cooking process. Serve chicken and sauce with rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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