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


 
Brett-EDH

Brett-EDH

TVWBB Olympian
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.

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JimK said:
OMG! You running a restaurant? What a spread!
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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.
 
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....;)
 
Awesome. My wife just made this this week. What kind of artichokes did you use. I found some great frozen ones at Trader Joe's. I find them a lot better than the canned ones but TJ's is very far and do not get there often.
 
Joe Anshien said:
Awesome. My wife just made this this week. What kind of artichokes did you use. I found some great frozen ones at Trader Joe's. I find them a lot better than the canned ones but TJ's is very far and do not get there often.
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Costco, in a jar. The best artis I’ve had in eons. They’re great in dishes and on pizzas too.
 
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