Chicken piccata with artichoke hearts, porcini shrooms and capers in lemon butter wine sauce over egg noodles

[Brett-EDH]

Old school Italian and one of our faves.

Picked up some fresh Meyer lemons grown locally at my friends house. The porcini were dried and imported from Italy. The rest are from the Med in Europe.

Sliced the chicken breasts, dredged them in seasoned flour with cornstarch. Then seared in evoo.

 

[JimK]

OMG! You running a restaurant? What a spread!

 

[Brett-EDH]

OMG! You running a restaurant? What a spread!

Sometimes I feel like I do. I prefer to cook than to eat out. My food is better and so in my wine.

This was a great meal. Hadn’t made it in over a year. Hit the spot. And the wine was a good wash with it. Satisfied.

 

[Tim Campbell]

That's outstanding, Brett.

 

[AndyK]

Awesome meal Brett.

 

[Bob Bailey]

Old school Italian and one of our faves.

Picked up some fresh Meyer lemons grown locally at my friends house. The porcini were dried and imported from Italy. The rest are from the Med in Europe.

Sliced the chicken breasts, dredged them in seasoned flour with cornstarch. Then seared in evoo.

View attachment 107155

View attachment 107156

View attachment 107157

View attachment 107158

Woah!
That looks great Brett. Michelin kitchen great.

 

[JeffG]

Look out Brett......Joan is gonna be looking for a recipe
If not I will, comfort food on the next level.
PS. No Joans were hurt during this post....