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Chicken Cutlets with Artichoke Hearts

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Recipe by: Chef John V.
Serving size: 2
Preparation time: about 1 hour

2 6-ounce chicken breasts, boneless & skinless, well trimmed, pounded to 1/4" thickness
1/2 cup flour
1 teaspoon salt
2 tablespoons olive oil, not extra virgin
1 clove garlic , chopped
1 tablespoon shallots, chopped
1 cup mushrooms, quartered
4 ounces dry white wine
4 slices lemon
6 ounces rich chicken stock
1 cup frozen or canned artichoke hearts, cut in quarters
2 tablespoons parsley, chopped
salt and white pepper to taste
2 sprigs parsley

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!