This chicken is a party waiting to happen! Chicken Piccata is a wonderful dish but when you add all the flavors of spring, it becomes one happy spring chicken that your dinner guests will crow about. Citrus, asparagus, artichokes and mushrooms take ordinary chicken piccata to a whole new level that is so incredibly good you will wonder why you never tickled your chickens fancy like this before!
Place chicken between 2 large sheets of plastic wrap or a zip lock bag. Using meat-pounder, or rolling pin, lightly pound chicken to 1/4-inch thickness or you can use chicken tenders. Sprinkle chicken with salt and pepper. Set aside until mushrooms and onions are done.
Heat 1 tablespoon each of oil and butter in a large heavy skillet. Saute sliced mushrooms and onions until golden. Remove these luscious morsels from the pan and set aside.
Heat remaining 1 tablespoon each of oil and butter in a large heavy skillet. Add chicken breasts to skillet and cook until golden and almost cooked through, about 3 minutes per side. Add mushrooms back into skillet.
Lovely veggies for the piccata that take it over the top!
Add wine, lemon juice and chicken broth to chicken and mushrooms in the pan and bring to a strong simmer over medium-high heat.
Mix 1/4 cup chicken broth and corn starch together in a separate dish. Use cool chicken broth with the corn starch or you will have lumps. Add the corn starch mixture to the hot pan of chicken, mushroom and broth and stir to combine. Simmer until sauce thickens slightly, about 2 minutes. Cornstarch thickens the sauce but leaves the broth clearer than flour would and is gluten free!
Stir in capers, artichoke hearts, lemon zest and lemon juice. Cook egg noodles while the chicken is simmering and sauce is thickening.
Just before you’re ready to serve, add asparagus to chicken mixture and cook for 3-4 minutes, keeping asparagus crisp green. Season sauce to taste with salt and pepper.
Pour chicken mixture and sauce over egg noodles, sprinkle with parsley and serve.
Party Chicken Piccata
2014-04-28 10:33:45
Serves 4
Nutrition Facts
Serving Size
409g
Servings
4
Amount Per Serving
Calories 360
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 88mg
29%
Sodium 541mg
23%
Total Carbohydrates 20g
7%
Dietary Fiber 9g
34%
Sugars 4g
Protein 33g
Vitamin A
15%
Vitamin C
47%
Calcium
7%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 skinless boneless chicken breast halves or chicken tenders
- 2 tablespoons butter, room temperature, divided
- 2 tablespoons olive oil, divided
- 1/2 lb mushrooms, sliced
- 1 medium onion, diced
- 1 - 14 oz can artichoke hearts or frozen artichoke hearts, quartered
- 1/3 cup dry white wine
- Zest of a lemon
- 1 lemon, juiced
- 1 – 10.5 oz can chicken broth, reserve 1/4 cup to mix with corn starch later
- 1 1/2 tablespoons corn starch
- 1/4 cup drained capers
- 3/4 cup asparagus spears, cut in ¼ inch pieces
- 1/4 cup chopped fresh parsley
- 1 bag of wide egg noodles
Instructions
- Place chicken between 2 large sheets of plastic wrap or a zip lock bag. Using meat-pounder, or rolling pin, lightly pound chicken to 1/4-inch thickness or you can use chicken tenders. Sprinkle chicken with salt and pepper. Set aside until mushrooms and onions are done.
- Heat 1 tablespoon each of oil and butter in a large heavy skillet. Saute sliced mushrooms and onions until golden. Remove the mushrooms from the pan and set aside.
- Heat remaining 1 tablespoon each of oil and butter in a large heavy skillet. Add chicken breasts to skillet and cook until golden and almost cooked through, about 3 minutes per side. Add mushrooms back into skillet.
- Add wine, lemon juice and broth to chicken pan and bring to a strong simmer over medium-high heat.
- Mix 1/4 cup chicken broth and corn starch together in a separate dish. Use cool chicken broth with the corn starch or you will have lumps. Add the corn starch mixture to the hot pan of chicken, mushroom and broth and stir to combine. Simmer until sauce thickens slightly, about 2 minutes. Cornstarch thickens but leaves the broth clearer than flour would and is gluten free!
- Stir in capers, artichoke hearts, zest and lemon juice.Cook egg noodles while the chicken is simmering and sauce is thickening.
- Just before you're ready to serve, add asparagus to chicken mixture and cook for 3-4 minutes, keeping asparagus crisp green. Season sauce to taste with salt and pepper.
- Pour chicken mixture and sauce over egg noodles, sprinkle with parsley and serve.
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