CHICKEN PICCATA with Mushrooms and Artichoke Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lemons, zested and juiced
2 tablespoons grapeseed
2 pounds chicken cutlets,
pounded evenly to 1/4 of
inch
1 shallot, finely diced
1 (8 ounce) package cremini
mushrooms, quartered
2 garlic cloves, minced
1/2 cup white cooking wine
1 cup low sodium chicken
broth or stock
2-3 teaspoons rice flour,
divided
1 (14 ounce) can quartered
artichoke hearts, drained
1 (3.5 ounce) bottle capers,
drained
Fresh Parsley, minced
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Directions: |
Directions:1. Zest and juice lemons and set aside.
2. Pound chicken cutlets to 1/4 inch thick. Season chicken
cutlets with salt and pepper on both sides.
3. Heat two tablespoons of oil in a large sauté pan over
medium heat. Add chicken cutlets and lightly brown
approximately 2 -3 minutes on each side. Do not cook
through. Remove chicken from pan and set aside.
4. Add the shallots and garlic to the pan and cook 2
minutes.
5. Add the mushrooms to the pan and allow them to
release the liquid and brown. Do not overcrowd the pan
or they will not brown. If necessary, brown the
mushrooms in batches.
6. Add wine, and deglaze the pan by scraping up the
brown bits in the bottom of pan.
7. Add the broth, zest and lemon juice to the pan.
8. Bring pan to a simmer, push mushrooms to the side,
making a space in the middle of the pan. While
whisking, slowly sprinkle in a little (one teaspoon at a
time) rice flour into sauce, let sauce simmer for two
minutes to see consistency changes. Continuing to
whisk, adding small amounts of rice flour until sauce is
slightly thickened or desired consistency is reached.
9. Once consistency is reached, add the artichokes, capers
and browned chicken cutlets to the pan; continue to
simmer until the chicken is cooked through,
approximately 5 minutes.
10. If sauce becomes too thick, loosen with chicken broth.
Taste and adjust seasoning according. Sauce should
taste lemony and briny |
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Number Of
Servings: |
Number Of
Servings:4 |
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