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Friday, April 25, 2008

Chicken with Lemon, Capers and Artichoke Hearts

Chicken Piccata with Lemon, Capers and Artichoke Hearts
my modifications: I used chicken breasts instead of flattened chicken. I used my wok to fry the chicken with bread crumbs, paprika and garlic power etc. I then poured out the oil. I mashed the artichokes, lemon juice , lemon zest, pepper , salt and broth into the wok and then heated up the mash with the chicken for about a .5 hours on low heat. It had the right tanginess, did not over power the artichokes and complimented the flavors. We did not use rice but it would go well. My wife loves artichokes but is picky but she immediately said , she would not mind me making that again. woo woo

Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Spring Fling
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

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.

Here two other recipes that I might try sometime too


4 boneless, skinless chicken breasts
1 tbsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh parsley, chopped
1 sm. jar marinated artichoke hearts, drained
1 or 2 cans sliced mushrooms (6 oz. each)
1/4 c. flour
1/2 c. sherry
1/2 c. chicken stock
2 tbsp. butter or oil

Sprinkle chicken with paprika, salt, pepper and parsley. Melt 1 to 2 tablespoons butter or oil in a large skillet. Brown chicken. Remove chicken and place in serving or baking casserole with lid. In skillet with drippings, saute artichokes and mushrooms. Remove skillet from heat and mix in flour. Slowly add sherry and chicken stock. Return to heat and simmer until mixture thickens. Pour over chicken, cover and bake at 350 degrees for 1 hour

Chicken Piccata
Copyright 2007, Ina Garten, All Rights Reserved
See this recipe on air Monday Oct. 15 at 12:00 PM ET/PT.
Show: Barefoot Contessa
Episode: It's Friday Night Again

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

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