Friday, March 27, 2009

C.A.M.P. - Chicken Artichoke Mushroom Piccata!

Have you ever kind of thrown together a dish at the last minute and ended up being *wow'd* by the results? Well, that exactly what happened to me with this lovely little dish I refer to as C.A.M.P.! I literally stumbled upon this goody and it's safe to say that it is now one of my most favorite chicken dishes of all time. If you are a fan of anything piccata, you’ll be lovin this, too.An added bonus is that this version is gluten free! Now I know that most piccata recipes call for flouring the meat, but trust me, you won’t miss it! *The trick here is to use thin sliced chicken breasts. By that I mean slicing your chicken breasts horizontally so you have two, thin, equal sized pieces per breast half. You could, of course, use chicken cutlets or tenders instead, or simply slice your chicken breasts into thin medallions. The choice is yours. One note: I’m cooking for a family of five, and like most family cooks, I grab and improvise as I go along. I encourage you to do the same. Experiment! Have fun! If you get stuck or need some advice, feel free to email me and I’ll help you out! Let’s go C.A.M.P.ing!You will need:
2 tablespoons Olive Oil
2 tablespoons butter
*Thin sliced chicken breasts, seasoned with salt and pepper, enough for 5 servings (see above)
8 oz sliced fresh mushrooms
1 cup quartered baby artichoke hearts (I used the jarred ones)
2 tablespoons butter
1 tablespoon capers
½ cup white wine
½ cup chicken broth
Juice from ½ a lemon
Herbs/Spices - your favorite (I used thyme, pepper, a shake of a seasoning blend)
1 tablespoon cornstarch mixed with a little bit of water to make a slurry
ParsleyIn a large skillet, heat the butter and oil over med high heat. When the butter starts sizzling, add the chicken taking care not to crowd the pan. Better to prepare the chicken in two batches than to overcrowd the pan. Saute until lightly golden, flip and sauté the second side until lightly golden. This takes just a couple minutes per side. Remove from the skillet, and keep warm. In the same skillet, add the sliced mushroom to the remaining butter/olive oil. Saute quickly over med/high heat until golden, takes less than 5 minutes. Remove and place with the chicken. Add the artichokes and quickly sauté them until warmed through, about 3 minutes. Remove the artichokes and place them with the chicken and mushrooms. Add the additional 2 tablespoons of butter to the pan. When it is melted, add the wine, broth, and lemon juice, and stir to combine scraping up any fond on the bottom of the pan. Wisk in the cornstarch slurry, and bring to a low simmer. Stir in the capers. Return the chicken, mushrooms, and artichokes back to the pan and gently combine. Done!I served this with a simple rice pilaf and some fruit. YUM!Just look at how yummy it is! Now this is my idea of C.A.M.P.! Would you like to go C.A.M.P.ing with me?

20 comments:

Tatersmama said...

Oh my! All my favorites!!! My mouth is watering right now! I'm going to earmark this one for when I can finally eat solid food again!

Debbie said...

I love chicken piccata and I love artichokes...great idea!

Pam said...

When I just throw stuff together, I never get such glorious results!

Robynn's Ravings said...

Boy, that looks good!! But I still haven't made the cabbage thing yet. Think that will be for tomorrow night. :)

noble pig said...

I never thought of putting mushrooms in piccata, that's brilliant and gave it a good flavor I bet!

Marjie said...

I love Anything Piccata! Great improvising, my friend!

Mediterranean kiwi said...

two of my favorite ingredients - mushrooms and artichokes - in combination with the most kid-friendly meat; delicious!

Jan said...

Paula, I know this was fabulous. I have had a similar dish at a restaurant and I loved it. Now I can make it at home - thanks so much.

Dawn said...

Artichoke is the best in piccata; it gives that extra 'umf', you know? LOVE this!

Grace said...

"let's go c.a.m.p.ing"...ah, paula, you slay me. great creation. :)

Mickle in NZ said...

More great food that has me thinking yummy just from readingthe recipe.

I have been lurking for a couple of months and picking up ideas. My innards issues are not with gluten but from lack of disgestive bits from surgery, and living with what is left - I live with Crohn's diseas.

But the gluten free is great too, a dear cousin lives with the coeliac disease. Your blog gives me so many ideas to share with her.

Since developing such dodgy innards I have come to love cooking, and sharing the results, and I love your blog.

True L.O.L. - word verification is "ovencs"

Cheryl said...

Ohh my goodness, that looks delishious! I must make it, thanks for sharing CAMP!

Pam said...

This looks fantastic Paula - it has all of my favorite ingredients. YUM!

Katherine Aucoin said...

I love when that happens too and then I have a hard time recreating it because I don't write stuff down.

This looks fantastic...I lovew piccata too!

Lo said...

This is a great flavor combo...would never have guessed you just "threw it all together"! I love it when that happens!!

The Blonde Duck said...

I never knew what piccata was, but I'm loving it!

Lynda said...

Oh Paula, this look too good!I love chicken and I've been craving mushrooms lately, so I will be making this! Thanks!

Bridgett said...

This is one of my favorite dishes just kicked up beyond measure. Wonderful! What time shall I be over for dinner?

Jeena said...

Lovely recipe Paula I think the ingredients are a great combination. I would cook and eat this it looks delicious.

Kevin said...

That looks really tasty!