Chicken Picante Recipe – The Art of Saute

Learn how to make Chicken Picante as I share the Art of Saute.

Updated from original post March 18, 2015

Cooking restaurant-style dishes at home is easier than you think. A good portion of my dishes are done in a saute pan, exactly the same way I’d prepare them in a restaurant kitchen.

It’s a quick and easy way to prepare dinner allowing versatility in the ingredients and rewarding your efforts with delicious results!

What ingredients do I need to make Chicken Picante?

Let’s start by gathering the ingredients we need to make Chicken Picante. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

How do I make Chicken Picante?

Dredge the chicken breasts in the flour seasoned with sea salt and black pepper.

Heat a saute pan over medium-high heat. Carefully add olive oil to the hot pan and place the floured chicken breasts into the pan. Allow the chicken to cook for a minute or so then turn to the other side.

After turning the chicken breast over, add the sliced mushroom and shallots and continue to cook for 2-3 more minutes. Add more olive oil if needed.

Do I have to use mushrooms to make Chicken Picante?

No, you do not. Traditionally a picante is made with capers, and that’s it. I’ve never been a fan of capers and my wife loves artichokes, so I came up with this version of Chicken Picante.

Feel free to adjust the recipe, using ingredients that you like. You can always add broccoli, spinach, or tomatoes to your picante. Have fun and experiment.

When the mushrooms have cooked deglaze the pan with a splash of white wine or chicken stock.

*This will help pull all the tasty bits off the pan and let them add their flavor to the dish.

Add about three-quarters of the chicken stock (reserving the remainder if needed), lemon juice, artichokes and a little of the juice from the artichokes to the pan.

Reduce heat to medium and season to taste with sea salt and black pepper.

Place the butter into the seasoned flour, pressing flour into the butter, completely coating the butter. Add the butter to the pan, mixing it into the stock.

This is called a beurre manié  and will help thicken the sauce.

If the sauce looks too thick add the reserved stock or water.

Do not heat the dish on high or for too long once the sauce has thickened. High heat will cause it to separate.

With just a few basic ingredients and an understanding of the hows and whys of sauteing you’ll be creating your own signature dishes in no time at all. After all, it’s not rocket science!

Finding the flavor balance that you and your family enjoy will be one of your most satisfying moments, even now I know when I’ve done good by how quiet the room gets while everyone’s eating. It’s a wonderful thing and I’m happy to share my techniques with you.

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5 from 20 votes

Chicken Picante

Cooking like a chef at home is easier than you think. My Chicken Picante recipe is a great intro into the Art of Saute. Video is included in this post

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Entree

Cuisine: American

Servings: 2

Calories: 671kcal

Author: Chef Dennis Littley

Ingredients

• ▢ 12 ounces boneless chicken breasts
• ▢ 2 tablespoons olive oil for saute
• ▢ ½ cup flour seasoned with salt and pepper to dredge chicken
• ▢ 8 ounces mushrooms sliced
• ▢ 2 teaspoon finely chopped shallot
• ▢ 4 small artichoke hearts sliced canned variety water not oil, Optional
• ▢ 1 cup chicken stock
• ▢ 1 tablespoons white wine
• ▢ 1 lemon for juice and zest
• ▢ sea salt and black pepper to taste
• ▢ 1 tablespoon butter
• ▢ 1 teaspoon Italian parsley chopped

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• heat a saute pan then add 1 tablespoon of olive oil
• dredge the chicken in the seasoned flour and place in the saute pan, allow to cook for a minute or so then turn to the other side.
• After turning the chicken breast over, add the sliced mushroom and shallots. Add more olive oil if necessary.
• When the mushrooms look mostly cooked deglaze the pan with a splash of white wine or stock
• Add in ¾’s of the chicken stock reserving the remainder in case you need it.
• Add the artichokes and a little of the artichoke juice and the juice from one half lemon
• reduce heat to medium and season to taste with sea salt and black pepper
• place the butter into the seasoned flour pressing flour into it completely coating the butter, then add it to the pan, mixing it into the broth. This will help thicken the sauce.
• If the sauce looks to thick add the rest of the stock or water. Do not heat the dish on high or for too long once the sauce has thickened. High heat will cause it to separate.
• Serve with your favorite side and garnish with the lemon zest and parsley.

Nutrition

Calories: 671kcal | Carbohydrates: 37g | Protein: 45g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 127mg | Sodium: 337mg | Potassium: 968mg | Fiber: 3g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 31mg | Calcium: 33mg | Iron: 3.9mg

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