CHICKEN PICATTA Recipe
chicken tenders, mushrooms, artichoke hearts, capers served in a white wine dijon sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Season the chicken tenders with salt and black pepper.
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken tenders and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Make the Sauce
Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Add the chicken broth, Dijon mustard, artichoke hearts, and capers. Stir well and let simmer for 2-3 minutes.
Combine and Serve
Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 2 minutes to heat through. Garnish with fresh parsley before serving.
