Artichoke Piccata Simmering Sauce

Remove artichokes from skillet. Stir the cornstarch mixture into the sauce and. Step 2 in a separate dish mix together the cornstarch and cold water.

Olivia Luz

Place the flour coated chicken in the pan and brown on both sides. Piccata is a popular italian cooking style translated to mean cooking with scalloped cuts of meat our version of piccata simmering sauce is enhanced with lots of artichokes plenty of large sized capers and fresh lemon juice. Stonewall kitchen artichoke piccata simmering sauce 18 ounces. Place on a baking sheet coated with cooking spray. Add 12 artichokes to skillet.

Bring to a boil over high heat then reduce the heat to. Heat a skillet and melt the butter. Directions step 1 combine the chicken broth and garlic in a small saucepan. Ingredients 1 tablespoon i can t believe it s not butter icbinb 1 teaspoon extra virgin olive oil 1 pound chicken breasts cut in half horizontally 1 2 cup white wine 18 ounces stonewall kitchen artichoke piccata simmering sauce. Cook 3 minutes turning to brown on all sides.

For smaller pieces cut the breasts in half again prior to pounding flat making eight. Email us or to speak with a guest service representative call 1 800 826 1752 mon fri 8 00am to 11 00pm and sat 10 00am to 6 00pm et. Repeat procedure with remaining 12 artichokes and egg white mixture. Butterfly the chicken breasts and pound them thin. Or contact us we d be happy to help.

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Once cooked remove. Working with 1 artichoke at a time dredge artichokes in flour and dip in egg white mixture. Once cooked remove. For smaller pieces cut the breasts in half again prior to pounding flat making eight. Bring to a boil over high heat then reduce the heat to.

Working with 1 artichoke at a time dredge artichokes in flour and dip in egg white mixture. Place the flour coated chicken in the pan and brown on both sides.