Everything doesn’t taste like chicken, when the chicken is as flavorful as Chicken Monaco. I know, there are million plus chicken recipes. Most are variations of another chicken dish. Chicken Monaco is similar to chicken piccata, but with a twist. There’s no lemon. However, there are a host of other savory ingredients such as white wine and capers. You’ll appreciate its intricate flavors, yet simple preparation. With a rich and zesty taste, Chicken Monaco has all of the class and sass of the principality it is named after. Cooking is my hobby so I am always trying to make some culinary masterpiece. Truth be told, this is not a kitchen opus, but my husband thinks it is. He loves it. Try it, and I bet you’ll love it too.
- 2 lbs chicken breasts (boneless, skinless)
- 8 oz mushrooms (sliced)
- 12 oz artichoke hearts (quartered, marinated)
- 1/2 cup capers (drained)
- 1 cup white wine
- 1 cup flour
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon poultry seasoning
- 3 tablespoons vegetable oil
- Combine flour, pepper, salt, rosemary, and poultry seasoning in a bowl or pan for dredging.
- Rinse chicken with water, then dredge chicken in flour mixture.
- Heat oil in a large skillet over medium heat. Add chicken, and cook until lightly brown and done, turning occasionally – about 15 minutes depending on thickness of chicken.
- Add wine, mushrooms, capers, and artichoke hearts (with marinate). Reduce heat and allow to simmer for 10 minutes.
- Serve over choice of pasta or rice.