Party Chicken Piccata

This chicken is a party waiting to happen! Chicken Piccata is a wonderful dish but when you add all the flavors of spring, it becomes one happy spring chicken that your dinner guests will crow about. Citrus, asparagus and mushrooms take ordinary chicken piccata to a whole new level that is so incredibly good you will wonder why you never tickled your chickens fancy like this before!

Ingredients:
4 skinless boneless chicken breast halves or chicken tenders
3 tablespoons butter, room temperature
1 1/2 tablespoons corn starch
All purpose flour

1 egg
2 tablespoons olive oil
2 tbs butter

1 lb mushrooms, sliced
1 medium onion, diced
1 - 14 oz can artichoke hearts or frozen artichoke hearts, quartered
1/3 cup dry white wine
Zest of a lemon
1 lemon, juiced
1 – 10.5 oz can chicken broth
1/4 cup drained capers
3/4 cup asparagus spears, cut in ¼ inch pieces
1/4 cup chopped fresh parsley

1 bag of wide egg noodles

Directions:

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness or you can use chicken tenders. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons corn starch in small bowl until smooth and set aside. Place flour in shallow dish. Crack egg in shallow dish and whisk. Dip chicken into flour to coat; shake off excess. Dip in egg mixture and back into flour. Set aside.

Heat 1 tablespoon each of oil and butter in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Saute sliced mushrooms and onions until golden in one of the large skillets. Add chicken back into the pan.

Add wine, lemon juice and broth to chicken pan and bring to a strong simmer over medium-high heat. Whisk in butter-corn starch mixture and simmer until sauce thickens slightly, about 2 minutes. Stir in capers, artichoke hearts and remaining 2 tablespoons butter.



Cook egg noodles while the chicken is simmering and sauce is thickening.

Just before ready to serve add asparagus to chicken mixture and cook for 2-3 minutes, keeping asparagus crisp green. Season sauce to taste with salt and pepper. Pour sauce over egg noodles, sprinkle with parsley and serve.