Chicken Piccata with Lemon, Capers and Artichoke Hearts

Prep:

15 min

Cook:

10 min

Ingredients

4 (4-ounce) boneless, skinless chicken breast halves

Salt and ground black pepper

1/3 cup all-purpose flour

1/2 teaspoon finely grated lemon zest

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup fresh lemon juice

1/2 cup dry white wine

1/2 cup reduced-sodium chicken broth

1 (14-ounce) can artichoke hearts, quartered

1/4 cup drained capers

1 cup quick-cooking brown rice

1/2 cup frozen lima beans

Directions

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Comments

EASY STOVE-TOP MACARONI & CHEESE

READY IN: 30mins SERVES: 6 UNITS: US INGREDIENTS Nutrition 16 ounces elbow macaroni 1 ⁄ 4 cup butter 1 ⁄ 4 cup flour 1 ⁄ 2 teaspoon salt 1 dash black pepper 2 cups milk 2 cups shredded cheddar cheese or 8 ounces cheddar cheese DIRECTIONS Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.

Kimchi Hot Sauce Burritos

Burritos are the perfect vehicle for delivering the fierce flavors of kimchi sauce (that’s the spicy juice that comes with Korean pickled vegetables—it acts here like hot sauce gone wild with salty, savory flavors). The rice, black bean, carrot, and cucumber filling soaks up all that peppery goodness, delivering feistiness with each bite. On the side, you’ve also got a carrot and cucumber slaw, which doesn’t drop the ball in delivering tanginess and crunch eithe Preparation Time 25 minutes Cooking difficulty Level 1 Ingredients 2 unit Scallions ½ cup Basmati Rice 1 unit Cucumber 4 tablespoon Sour Cream ( Contains Milk ) 4 ounce Shredded Carrots 6.7 ounce Black Beans 5 teaspoon White Wine Vinegar 4 ounce Kimchi Hot Sauce 1 unit Lime 2 unit Flour Tortilla ( Contains Wheat ) Instructions Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Drain and rinse half the bean...

Dinnar RECIPES

Search This Blog