Chicken cutlets with artichoke hearts
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Chicken cutlets with artichoke hearts
  Chicken    Artichoke  
Last updated 6/12/2012 1:13:44 AM. Recipe ID 42315. Report a problem with this recipe.
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      Title: Chicken cutlets with artichoke hearts
 Categories: Chicken
      Yield: 2 Servings
     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
      2    Sprigs parsley, for garnish
  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!

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Recipe ID 42315 (Apr 03, 2005)

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