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Spinach Artichoke Chicken
35min · 6 servings 15 ounce can artichoke hearts drained and chopped ¾ cup grated Parmesan cheese ¾ cup mayonnaise 1 teaspoon garlic powder ½ cup chopped fresh spinach packed 2 pounds boneless, skinless chicken breasts 3-4 breasts, lightly pounded to even thickness 1 cup freshly grated Mozzarella cheese
Chicken Picatta with Lemon Sauce
30min · 6 servings INGREDIENTS 6 chicken cutlets 1 tbsp (15ml) butter 1 tbsp (15ml) olive oil ¼ cup (30g) flour 1 tsp (5ml) Italian seasoning Salt and Pepper to taste For the Lemon Caper Sauce: ½ cup (120ml) white wine 2 tbsp (30ml) lemon juice 1 cup (240ml) chicken stock 2 garlic cloves, minced 1 tbsp (15ml) cornstarch + 1 tbsp (15ml) cold water for slurry 2 tbsp (30ml) capers 2 tbsp (30ml) fresh Italian Parsley 1 tbsp (15 ml) butter