So, I was all set to fry up a batch of chicken cutlets (which our family was going to consume with a crispy and acidic salad) when, lo and behold, I discovered we had no breadcrumbs in our pantry! While I panicked my wife suggested I do something with the can of artichoke hearts sitting next to our empty container of breadcrumbs. The end result is our Lemon Chicken with Artichoke Hearts recipe (including a salad). Thank goodness for lovely wives.
Lemon Chicken with Artichoke Hearts
Prep time
Cook time
Total time
Cook: Vince from Scordo
Serves: 4-6
Ingredients
- 2 pound boneless skinless chicken breast (slice the breast into two ½-1 inch fillets)
- 1 can or jar of artichoke hearts (cut into quarters)
- ⅔ cup dry white wine
- ⅓ chicken or vegetable stock
- 2-3 teaspoons fresh lemon juice
- Extra virgin olive oil
- 1 bunch of parsley, finely chopped
- Kosher salt and freshly ground black pepper to taste
- 2-3 tabs of butter
- ½ cup of flour
Process
- Begin by slicing the whole chicken breast in half; wrap the chicken breast loosely in plastic wrap and use a large mallet to think out the meat (1/4 inch is ideal). Repeat the process until you have all of your chicken nicely flattened. Wash your equipment and hands well.
- Sprinkle the breasts with flour and remove excess. Heat up a large pan and add olive oil. Wait for the oil to heat up and add the chicken breast (season each side with Kosher salt and pepper); saute on each side for 1-2 minutes. Remove the chicken to a clean plate and set aside (note the chicken is not fully cooked at this point as you simply want to add color and flavor to the meat). In the same pan, add a bit of fresh olive oil and the quartered artichoke hearts. Sprinkle with salt and pepper and saute for 3-5 minutes. Remove from the pan.
- In the same pan, add the white wine and lemon juice and deglaze. Once the alcohol has evaporated add the chicken stock, artichoke hearts, and chicken breast back to the pan. Add a splash of fresh olive oil and cover for 5-10 minutes (setting the heat to low). Remove the lid and add the butter and parsley and mix gently. Add an extra squeeze of lemon juice and a pinch of salt before serving.
Vince – great recipe! Complimenti!