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Lemon Chicken Piccata with Mushrooms

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Italian
Lemon Chicken Piccata with Mushrooms
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1 pinch salt and pepper to taste
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1/4 cup vegetable oil
  • 4 ounces fresh mushrooms, sliced
  • 1/4 cup lemon juice
  • 3/4 cup chicken stock
  • 1/2 teaspoon garlic powder
  • 1 (14 ounce) can artichoke hearts, drained and quartered
Instructions
1
Combine the dry ingredients of flour, paprika, and salt in a shallow bowl.
2
Mingle these dry ingredients together thoroughly to create an even blend.
3
Dredge chicken pieces in the seasoned flour mixture, ensuring they are evenly coated.
4
Heat oil in a large skillet over medium heat, and sauté the chicken until it develops a light golden brown hue (approximately 45 seconds per side).
5
Transfer the cooked chicken to a separate container, and set it aside for later use.
6
Add mushrooms, lemon juice, and chicken stock to the skillet.
7
Simmer these ingredients together until a smooth, light sauce forms.
8
Season with garlic powder to enhance the overall flavor.
9
Return the chicken back into the skillet, and continue to simmer until it reaches a safe internal temperature (no longer pink) and the juices run clear.
10
Stir in artichoke hearts, which will add a delicious twist to the dish.
11
Finally, remove the skillet from heat and let it rest for a moment before serving.