CHICKEN PICANTE RECIPE – THE ART OF SAUTE

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Cooking like a chef at home is easier than you think. My Chicken Picante recipe is a great intro into the Art of Saute.

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WHAT INGREDIENTS DO I NEED TO MAKE CHICKEN PICANTE?

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[{"selector":"#anim-487ea254-9cf8-4bbd-816a-cf450f2e2f0d","keyframes":{"opacity":[0,1]},"delay":450,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a752cc3f-de78-4a9b-992c-a6516f6bb87e","keyframes":{"transform":["translate3d(0px, -137.94614%, 0)","translate3d(0px, 0px, 0)"]},"delay":450,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Off-white Section Separator – boneless chicken breasts – olive oil – flour seasoned with salt and pepper – mushrooms – shallot – artichoke – chicken stock – white wine – lemon for juice and zest – sea salt and black pepper Get Recipe!

Dredge the chicken breasts in the flour seasoned with sea salt and black pepper.

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Heat a saute pan over medium-high heat. Carefully add olive oil to the hot pan and place the floured chicken breasts into the pan.

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After turning the chicken breast over, add the sliced mushroom and shallots and continue to cook for 2-3 more minutes.

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When the mushrooms have cooked, deglaze the pan with a splash of white wine or chicken stock.

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Place the butter into the seasoned flour, pressing flour into the butter, completely coating the butter.

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Add the butter to the pan, mixing it into the stock. If the sauce looks too thick add the reserved stock or water.

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Serve and enjoy!

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Swipe up now to get the full recipe!

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