Ingredients

How to make it

  • Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper, or cut breasts into thin strips or fillets (slicing chicken breasts while still partially frozen works best for this). In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dip chicken into egg mixture and then dredge chicken pieces in the seasoned flour.
  • Heat oil in a large skillet over medium heat, and sauté chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  • To skillet, add mushrooms, garlic, lemon juice, chicken stock and white wine (optional). Simmer until a smooth, light sauce develops. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear, about 15 minutes. Stir in artichoke hearts and capers, and heat additional 10 minutes.
  • Garnish with chopped fresh parsley and zest of lemon peel or thin slices of lemon and serve over thin linguini or your favorite pasta. Serves 4-6

Reviews & Comments 4

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  • jill78 3 years ago
    Cooking it as I type! Smells wonderful!
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    " It was excellent "
    bonjody ate it and said...
    Wonderful combination -- I'll try this on company; I always do something "new" when we have guests...let them be the judge!
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    " It was excellent "
    sas ate it and said...
    Looking for a good, simple and different chicken dish for a crowd and I found it. Love the idea of the artichokes.
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    " It was excellent "
    wdsdy ate it and said...
    This looks s---o good -- Can't wait to try it!! I've got it saved and you've got my 5!! Thanks!
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