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Chicken Cutlets with Artichoke Hearts
2 Servings
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Chicken Cutlets with Artichoke Hearts Ingredients
12 oz
Chicken breast
s, boneless &
4 oz Dry
white wine
1/2 c
Flour
4 sl
Lemon
1 ts
Salt
6 oz
Chicken stock
, a rich one
2 tb
Olive oil
, not extra virgin
1 c
Artichoke heart
s, frozen or
1 Clove
garlic
, chopped
2 tb
Parsley
, chopped
1 tb
Shallot
s, chopped
Salt and
white pepper
to
1 c
Mushroom
s, quartered
2 Sprigs
parsley
, for garnish
Instructions for Chicken Cutlets with Artichoke Hearts
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, heres 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! Found at this web site:
MC_Busted by Brenda Adams
; mc posted 6/29/97 Recipe by: Chef John J. Vyhnanek, Good Cooking Posted to MC-Recipe Digest V1 #650 by Badams
on Jun 29, 1997
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chicken Breast
Chicken Stock
Flour
Garlic
Lemon
Mushroom
Olive Oil
Parsley
Salt
Shallot
White Pepper
White Wine
Chicken
Artichokes
Mushrooms
Olive oil
Garlic
Parsley
Shallot
Wine
White wine
Lemon
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