Ingredients
- 1 cup all-purpose flour
- 1/3 teaspoon paprika
- salt and pepper to taste
- 1 pound skinless, boneless chicken breast meat
- 1/4 cup vegetable oil
- 4 ounces sliced mushrooms
- 1/4 cup lemon juice
- 4 to 6 ounces chicken stock OR water
- 1/3 teaspoon garlic powder
- 14 ounces artichoke hearts, quartered
Directions
1 Rinse chicken and pat dry, then cut into medallions or thin pieces. In a shallow bowl or plate, mix together flour, paprika, salt and pepper. Dredge/coat chicken pieces in seasoned flour. In a large skillet, heat oil and saute chicken pieces in hot oil until light golden brown (about 45 seconds each side). Remove chicken from skillet and set aside.
2 To skillet add mushrooms, lemon juice, and stock/water. Simmer all together until smooth, light sauce develops. Add garlic. Add chicken and simmer 1 minute more, then add artichoke hearts just before removing from heat.
Makes 6 to 8 servings.
Print this recipe
Submitted 6/13/05.
Source: www.chickenrecipe.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Chicken Piccata