CHICKEN PICCATA

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FIREDISC® version of the Italian Classic pares mushrooms, artichokes, heart of palm, capers and more with chicken breast. Break out the candles, pour some wine and call it date night. Your Chef, Conor Moran.
INGREDIENTS:
  • 9 chicken breast, cut into one inch cubes
  • 1 tbsp. vegetable oil
  • 2 14 oz cans of hearts of palm, drained and sliced
  • 2 14oz cans artichoke quarters, drained
  • 2 c diced onions
  • 3 tbsp. capers
  • 4 c quartered mushrooms
  • 5 c white wine
  • 1 tbsp. smoked paprika
  • 1 large container of baby spinach
  • Salt & Pepper, to taste
PREPARATION:
  • Set your FIREDISC® to HIGH heat, add the oil to the pan and cook the mushrooms for 3 minutes.
  • Add the artichokes and cook for 3 minutes then add the onions and hearts of palm.
  • Once the onions are translucent move all the vegetables to the outer ring of the FIREDISC®.
  • Add the chicken to the pan and cook for 10 minutes, flipping for even cooking.
  • Once the chicken is fully cooked move everything to the outer ring of theFIREDISC® with the vegetables.
  • Add the wine to the center of the FIREDISC® and reduce to 1/2 the volume.
  • Add the paprika and mix everything together.
  • Taste and add salt and pepper as desired.
  •  Add the spinach and capers at the very end before serving so as not to overcook. Enjoy!

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