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12 ounces chicken breasts
1/3 cup capers
1/4 cup lemon juice
1 teaspoon minced garlic
1/4 cup flour
2 tablespoons olive oil
1 package sliced mushrooms
Coat chicken with flour.
In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.
4 servings, 5 points each
TweetChicken Piccatta recipe
1 can artichoke hearts (packed in water, not oil)12 ounces chicken breasts
1/3 cup capers
1/4 cup lemon juice
1 teaspoon minced garlic
1/4 cup flour
2 tablespoons olive oil
1 package sliced mushrooms
Coat chicken with flour.
In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.
4 servings, 5 points each
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No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.