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
Learn how to make Chicken Picante with and the Art of Saute with Chef Dennis.
Cooking at home is easier than you think and a good portion of my dishes are done in a saute pan just the same as I would 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!
There are a lot of ways to prepare Chicken Picante. You can leave out the mushrooms and artichokes and use capers. This is more of a traditional style, but I like the added flavor and substance that my version gives to the dish.
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.
If you enjoyed this recipe you may also like these:
- Chicken Scarpariello
- Chicken Primavera Aioli
- Chicken and Shrimp Pepperoni
- Apple Butter Bourbon Chicken
- Chicken Sorrento
Chicken Picante
Ingredients
- 12 ounces boneless chicken breasts
- 2 tablespoons olive oil for saute
- 1/2 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
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 3/4'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.
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