Chicken Piccata
Source of Recipe
Cooking Light magazine, wwrecipes- Entrees - Pork Tourtiere - February 28, 2002 theme-Healthy and Delicious
Recipe Introduction
From: Anastasia mailto:A.Schmidt@UTCFuelCells.com
Dear Chef,
This is Anastasia writing from Hartford, Connecticut. This theme is
right up my alley because I firmly believe that food doesn't have to
be full of fat or time-consuming to be delicious. This recipe
fulfills my criteria of quick, healthy, and delicious. The artichokes
make it smell and taste decadent, like something you'd get at an
authentic Italian restaurant.
Serves 4
List of Ingredients
1 (14-ounce) can quartered artichoke hearts,
undrained
1/2 cup fat-free, less-sodium chicken broth
1/3 cup fresh lemon juice
1/4 cup dry white wine
4 (4-ounce) skinless, boneless chicken breast halves
cooking spray
1 cup chopped onion
1 garlic clove, minced
3 tablespoons capers
1/4 teaspoon black pepper
2 cups cooked wild rice Recipe
Drain artichokes in a colander over a bowl, reserving 1/2 cup liquid,
set artichokes aside. Combine reserved artichoke liquid, broth,
juice, and wine in a shallow dish. Add chicken; cover and marinate in
refrigerator 30 minutes. Heat a large nonstick skillet coated with
cooking spray over medium-high heat. Add onion and garlic; saute for
4 minutes or until tender. Remove chicken from dish, reserving the
marinade. Add chicken to pan; saute 1 minute. Add the reserved
marinade, and cook for 12 minutes or until the chicken is done. Add
the artichokes, capers, and pepper to pan; reduce heat, and simmer 5
minutes. Serve over rice.
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