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| “Tucci’s” Tuscan Farmhouse Chicken |
| Yields: 4 - 6 servings |
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| Ingredients: |
4 - 6 boneless, skinless, chicken breast
4 oz extra virgin olive oil
1 t kosher or sea salt
1 t coarse black pepper or milled pepper
2 T minced garlic
1 C diced onions
1 C sliced mushrooms
1 C artichoke hearts or bottoms, quartered
1 lemon (zested and saved for garnish)
(squeeze juice for sauce)
1 t tarragon leaves
1 t oregano
1/2 C chicken stock
3 oz butter
1 T chopped parsley
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| Serving Suggestions: |
| Use fresh vegetables (zucchini, broccoli, squash, carrots, etc.) sauteeed or steamed. Serve on the side with the chicken and allow chicken sauce to flavor vegetables.
Use rice, risotto, boiled potatoes, or any pasta on hand, served on the side. The chicken sauce will flavor the starch nicely. Drizzle pasta with olive oil, or use your own favorite pasta sauce. |
| Method: |
| Trim excess fat from chicken breast and pat dry.
Heat olive oil in a sauté pan over medium-high heat.
Add salt, pepper, garlic and sauté for about 30 seconds.
Place chicken breasts in pan and lightly sear for about 2 minutes.
Turn chicken over and add onions, mushrooms, artichokes and sauté for another 1 1/2 minutes.
Squeeze juice from 1 lemon and add tarragon, oregano and half of the chopped parsley.
Add chicken stock and allow to just boil.
Whisk in butter to “cream” the sauce.
Allow to reduce to a medium thick consistency.
Garnish with remainder of parsley and lemon zest.
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