Chicken Breasts with Mushrooms, Artichokes and Lemon

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    Chicken Breasts with Mushrooms, Artichokes and Lemon

    Chicken Breasts with Mushrooms, Artichokes and Lemon

    (104)
    30min


    103 people made this

    About this recipe: Chicken breasts are pan fried and then combined with tinned artichoke hearts, fresh mushrooms and lemon juice. Serve over pasta or rice for a delicious dinner.

    Ingredients
    Serves: 4 

    • 125g plain flour
    • 1/2 teaspoon paprika
    • salt and pepper to taste
    • 450g skinless chicken breast fillets - cut into thin strips
    • 4 tablespoons olive oil
    • 120g fresh mushrooms, sliced
    • 60ml lemon juice
    • 180ml chicken stock
    • 1/2 teaspoon garlic granules
    • 1 (400g) tin artichoke hearts, drained and quartered

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
    2. Heat oil in a large frying pan over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from frying pan, and set aside.
    3. To frying pan, add mushrooms, lemon juice and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic granules. Return chicken to the frying pan, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
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    Reviews & ratings
    Average global rating:
    (104)

    Reviews in English (104)

    by
    39

    Overall taste was good. Made a few minor changes. Did not cut chicken into strips, just pounded chicken breast. Added 3 cloves garlic when cooking mushrooms, used 1/2 cup broth and 1/4 cup white wine. Also added a little butter and flour to the sauce to thicken up a bit. Added capers of course at end becaue it wouldn't be piccata without capers. Will make again  -  16 Jan 2006  (Review from Allrecipes US | Canada)

    by
    29

    This is a great basic recipe for chicken picatta. You really don't need more than 1/4 cup of flour, though. Otherwise, the sauce may become thick. I also prefer to use less lemon juice. 1/4 cup makes for a strong lemon flavor. A white wine is a good substitute for the broth.  -  29 Apr 2002  (Review from Allrecipes US | Canada)

    by
    22

    A delicious dinner for weekdays or weekends. I was thinking this would be a great dinner to serve guests when you don't have a whole lot of time for preparation and cooking. Bravo!  -  18 Sep 2000  (Review from Allrecipes US | Canada)

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