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| Chicken Carciofi |
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| Ingredients for Chicken Carciofi |
8 Chicken Breasts, scallopine style
2 Lemons, cleaned and halved
3 tbsp Capers
3 cup Chicken Stock
2 cup Dry White Wine
1 tbsp fresh chopped Italian Parsley
4 oz Unsalted Butter
32 approx. Artichoke Heart Quarters,
drained of liquid
Kosher Salt
fresh ground Black Pepper
Flour for dredging the Chicken
2 tbsp Extra Virgin Olive Oil |
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| Method for Chicken Carciofi |
Heat a large sauté pan to medium high heat.
Add
the olive oil.
Wait 30 seconds.
Lightly flour the
chicken and shake off the excess.
Brown each side
and season with salt and pepper.
Add the white
wine.
Put heat up to high.
Let simmer for 2-3
minutes.
Squeeze and add the lemons into the
sauce.
Add the capers, chicken stock, and artichoke
hearts.
Reduce liquid by 2/3.
Remove the chicken
breasts onto a warm serving platter.
Whisk in the
butter and the parsley.
Taste the sauce and adjust
seasoning.
Remove the lemon halves and spoon
sauce over the chicken breasts. |
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