Side Pannel
Chicken Cutlets with Artichoke Hearts
Chicken Cutlets with Artichoke Hearts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 12 oz Chicken breasts, boneless &
- -skinless, well trimmed,
- -pounded to 1/4" thickness
- 1/2 c Flour
- 1 ts Salt
- 2 tb Olive oil, not extra virgin
- 1 Clove garlic, chopped
- 1 tb Shallots, chopped
- 1 c Mushrooms, quartered
- 4 oz Dry white wine
- 4 sl Lemon
- 6 oz Chicken stock, a rich one
- 1 c Artichoke hearts, frozen or
- -canned, cut in quarters
- 2 tb Parsley, chopped
- Salt and white pepper to
- -taste
- 2 Sprigs parsley, for garnish
Directions
Dip the well trimmed and pounded chicken breasts in flour seasoned with 1
teaspoon salt. In a saute pan that has been preheated along with the olive
oil, put in the chicken breasts as the oil begins to shimmer. Cook until
light golden on both sides, about 10 minutes on medium-low heat. Remove
from the pan and keep warm. Now add the shallots, mushrooms and garlic and
cook for two minutes (do not brown). Add the lemon slices, white wine and
chicken stock. Bring to a boil over high heat and cook until the liquid is
reduced to half its original volume, now about 5 ounces. Season with salt
and ground white pepper to your liking (I would start with 2 or 3 dashes of
white pepper and 1/2 teaspoon of salt). Bring the sauce to a boil over
medium heat and reduce to simmer. Place the artichoke hearts and warm
chicken breasts back in with the sauce and cook half-covered for 3-4
minutes to re-heat the chicken. Add the chopped parsley and serve with
pasta of your choice; thin linguine is a good choice. Garnish everything
with sprigs of parsley.
Note* In Italy this dish is finished at the last minute by adding a mixture
of chopped garlic, grated lemon, oregano and, believe it or not butter.
If you would like to do the same, here's how to make this butter. Combine 2
tablespoons unsalted butter with 1/2 teaspoon minced garlic, 1/4 teaspoon
grated lemon rind and a pinch of oregano. Just before serving the dish,
blend the butter into the sauce over very low heat, do not boil!
teaspoon salt. In a saute pan that has been preheated along with the olive
oil, put in the chicken breasts as the oil begins to shimmer. Cook until
light golden on both sides, about 10 minutes on medium-low heat. Remove
from the pan and keep warm. Now add the shallots, mushrooms and garlic and
cook for two minutes (do not brown). Add the lemon slices, white wine and
chicken stock. Bring to a boil over high heat and cook until the liquid is
reduced to half its original volume, now about 5 ounces. Season with salt
and ground white pepper to your liking (I would start with 2 or 3 dashes of
white pepper and 1/2 teaspoon of salt). Bring the sauce to a boil over
medium heat and reduce to simmer. Place the artichoke hearts and warm
chicken breasts back in with the sauce and cook half-covered for 3-4
minutes to re-heat the chicken. Add the chopped parsley and serve with
pasta of your choice; thin linguine is a good choice. Garnish everything
with sprigs of parsley.
Note* In Italy this dish is finished at the last minute by adding a mixture
of chopped garlic, grated lemon, oregano and, believe it or not butter.
If you would like to do the same, here's how to make this butter. Combine 2
tablespoons unsalted butter with 1/2 teaspoon minced garlic, 1/4 teaspoon
grated lemon rind and a pinch of oregano. Just before serving the dish,
blend the butter into the sauce over very low heat, do not boil!
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