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Chicken Piccata

Healthycooking's picture
Ingredients
  Canned quartered artichoke hearts 14 Ounce, undrained (1 Can)
  Fat free low sodium chicken broth 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Boneless chicken breast 64 Ounce (4 Pieces, 4 Ounce Each)
Directions

1. Combine 1 tablespoon soy sauce, wine, and chicken in a zip-top plastic bag,- seal. Marinate in refrigerator at least 1 hour, turning occasionally.
2. Combine 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch in a small bowl.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chile peppers,- stir-fry 1 minute. Add chicken mixture,- stir-fry 3 minutes. Add green onions, ginger, and garlic,- stir-fry 1 minute. Add cornstarch mixture and peanuts,- bring to a boil. Cook 1 minute, stirring constantly.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken

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