Although root beer and pulled pork might not seem like a natural pairing, it really makes a difference in this dish. It’s sure to get fantastic reviews when topped with your preferred BBQ sauce.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon paprika
- 1 pinch salt and pepper to taste
- 1 pound skinless, boneless chicken breast halves – cut into thin strips
- ¼ cup vegetable oil
- 4 ounces fresh mushrooms, sliced
- ¼ cup lemon juice
- ¾ cup chicken stock
- ½ teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
Instructions
- In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
- Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
- To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 3 g |
| Sodium | 786 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Good Piccata Recipe! I added white wine to the recipe and let it cook down a little longer. I only added half the artichoke hearts so they didn’t overpower the dish! I didn’t measure the lemon but I know I used more than called for because I like a lot of lemon. Will make again.
This was okay. One cup of flour is too much. A half cup or less would be plenty. Next time, I might just lightly dust the chicken with flour instead of dredging in flour because mine soaked up all the sauce. The artichokes are a nice twist, but don’t add that much tang to the recipe like capers, so I added some of those in. The garlic powder didn’t do it for me. I would suggest using a grated clove of fresh garlic, two if you like garlic. A 1/4 cup of lemon juice was just right, I got that much from half of a large lemon. I used a mix of white wine and chicken broth for the liquid, 1/2 cup of wine, and 1/4 cup of chicken broth. I used chicken breast tenders that I had in the freezer. I gently flattened them a little with the edge of a sauce. I garnished with fresh parsley and a few thin lemon slices.
Delicious! We don’t like capers so left them out. Pounded the chicken breasts to thin scallopini style. Added some heavy cream to the sauce just before serving to thicken it a bit. This is a keeper! Bravo!
Good stuff, easy to make, I used already mixed garlic, I used 1/4 cup of white wine and 1/2 cup of Chicken Stock.. my twist I added 1 lb of Lightly fried shrimp that I friend in a different skillet in light Louisiana batter, I threw those in the mix after the artichoke hearts and let it rest for a bit. It was pretty amazing. I’m a picatta fanatic I also used Superfood pasta. I like that this dish doesn’t have butter. I would like to use something besides vegetable oil which is horrible for the heart. Anyway loved the recipe.
Tasty
I sliced a shallot and sauted it with the mushrooms and used white wine instead of broth.
I liked this recipe. I cooked the mushrooms separately in butter and didn’t add the chicken back to the sauce. I also left out the garlic because I forgot it. Lol But overall it was very good anyway.
No, but chic breast’s nowadays require a car to run over them to get thin enough. Next I will many chicken fingers
Made this from a fortuitous collection of leftovers. Fairly easy, very tasty. The chicken was missing a little something, can’t quite figure out what though. Try a blend of different spices in the dry rub and it should come out a little more flavorful.
Just like Eastside use to make only better. Seconds! I used capers instead of artichokes.
Beware the substitutions! The first time I had it, most of the reviews said to cut the lemon juice, so I used about half of what it called for and a full cup of chicken stock. It was perfect. The second time I subbed wine for the chicken stock, as the recipe says you can do, and used the full amount of lemon juice. With the lemon and the wine and the artichokes, it was WAY too sour! Be sure to stick with the chicken stock and cut down on the lemon by a hair, and you will love this dish! I served over pearled cous cous and it was perfect.
Just OK…not spectacular.
Excellent simple recipe with great flavor.
I made this recipe with a few changes to utilize the ingredients I already had in my kitchen: Olive oil, instead of vegetable; Dipped the chicken in an egg wash before flouring; Minced garlic, instead of garlic powder; Used a whole container of mushrooms; added 1 cup chopped sweet onion; 5 chopped sun-dried tomatoes; and 4 tablespoons of capers. Additionally, I saved some of the leftover flour mixture for after I cooked down the onions and mushrooms in order to thicken the sauce (I made a rue with the flour and butter). This was one of the best meals I have ever made, and there were no leftovers. But next time, I will just brown the chicken instead of flouring and pan frying to save on calories. 🙂
THIS RECIPE IS EASY TO FOLLOW,FAST AND TASTE GREAT !
This was pretty good. I didn’t cut the chicken into strips, just left the breasts whole. I added some cornstarch to the sauce to thicken it up. Made with spaghetti. It was good, but the artichokes were a little too strong for my tastes. Good, but don’t know if I’ll be making it again.
I made this, as written with only one exception: I sauted minced garlic with the mushrooms, instead of using garlic powder. This is a very good recipe and I will be making it again.
Awesome recipe. I added sun dried tomato strips and also capers. The tomatoes & capers just add more color to this great dish. Thanks for putting a new twist on an old favorite.
Excellent recipe. I left off the artichokes since I don’t care for them and added about 2 Tbsp of capers.
This recipe was fabulous! Will definitely make again – so easy and delicious. I used 1/2 white wine instead of 1/2 of the chicken broth. Added capers and it was excellent. I served it over some linguine. The sauce made enough to flavor the pasta quite well.
Not bad, too much lemon juice.