tag:blogger.com,1999:blog-7374935540051008252.post3317720878520703864..comments2022-03-03T13:15:33.634-08:00Comments on Fun with Sharps!: Online Pot-LuckAnonymoushttp://www.blogger.com/profile/15266600436135021913noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7374935540051008252.post-13412304660062666212014-02-24T16:13:41.414-08:002014-02-24T16:13:41.414-08:00Please let me know if this posts properly. If not...Please let me know if this posts properly. If not, please go to my blog: <br /><br />http://thefriebergs.blogspot.com/2013/06/chicken-piccata-with-artichoke-hearts.html<br /><br />Chicken Piccata with Artichoke Hearts and Tomatoes<br /><br />Ingredients<br /><br />*3/4 cup all-purpose flour<br />*1/4 teaspoon garlic powder<br />*1/4 teaspoon salt<br />*1/4 teaspoon freshly ground black pepper<br />*1/2 teaspoon Italian Seasoning<br />*4 skinless, boneless chicken breast halves, pounded thin and cut into bite sized pieces<br />*2 tablespoons olive oil, use more as needed for frying<br />*3 cloves garlic, minced<br />*1 onion, minced<br />*3/4 cup white wine<br />*1 (14.5 ounce) can chicken broth<br />*2 tablespoons lemon juice<br />*2 (13.75 ounce) jars artichoke hearts, drained and chopped, liquid reserved<br />*3 tablespoons butter<br />*1 can (14.5 ounce) stewed tomatoes, chop tomatoes into thirds<br />*1/4 cup capers, with liquid<br /><br /><br />Directions<br /><br />1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces in the prepared flour mixture.<br /><br />2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces until nicely browned. Remove from the skillet and set aside on dish lined with paper towels to absorb excess oil.<br /><br />3. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes.<br /><br />4. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes.<br /><br />5. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes.<br /><br />6. Stir in butter, and simmer additional 5 minutes. <br /><br />7. Turn off heat. Add tomatoes and capers.<br /><br />8. Serve with cooked pasta or rice.Bellemithrahttps://www.blogger.com/profile/05172203847138123387noreply@blogger.comtag:blogger.com,1999:blog-7374935540051008252.post-1706882615554887652014-02-19T03:53:22.121-08:002014-02-19T03:53:22.121-08:00This is one of my favorites. I make it at least on...This is one of my favorites. I make it at least once a month, which doesn't seem like a lot but for me to make ANYTHING more than once means something...http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/ <br /><br />I use frozen butternut squash to save time! Camshttps://www.blogger.com/profile/11612471890822898469noreply@blogger.com