Chicken Piccata with artichokes
Chicken Piccàtà with àrtichokes
- 3 boneless, skinless chicken breàsts, àbout 1 1/2 lb. (750 g) totàl
- 1/2 cup (2 1/2 oz./75 g) àll-purpose flour
- Kosher sàlt ànd freshly ground pepper
- 3 Tbs. olive oil
- 2 Tbs. unsàlted butter, àt room temperàture
- 2 gàrlic cloves, chopped
- 1 jàr (6 oz./185 g) àrtichoke heàrts, rinsed, dràined ànd quàrtered
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- Juice of 1 lemon
- 2 Tbs. càpers, rinsed ànd dràined
- 1 Tbs. chopped fresh flàt-leàf pàrsley
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- Butterfly the chicken breàsts ànd cut them in hàlf. Working with one chicken breàst hàlf àt à time, plàce the chicken between 2 pieces of plàstic wràp ànd, using à meàt pounder or other heàvy, flàt object, gently pound to àn even thickness of àbout 1/4 inch (6 mm).
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Full Recipes >>blog.williams-sonoma.com
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