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Chicken Cutlets with Artichoke Hearts
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Lemon, White wine, Wine, Shallot, Parsley, Garlic, Olive
oil, Mushrooms, Artichokes, Chicken
12 ounces Chicken breasts, boneless &
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 sl Lemon
6 ounces Chicken stock, a rich one
1 cup Artichoke hearts, frozen or
2 tablespoons 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, 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: <http://www.goodcooking.com/chixartc.htm>
Recipe by: Chef John J. Vyhnanek, Good Cooking
[email protected]
contact [email protected]
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Lemon, White wine, Wine, Shallot, Parsley, Garlic, Olive
oil, Mushrooms, Artichokes, Chicken
12 ounces Chicken breasts, boneless &
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 sl Lemon
6 ounces Chicken stock, a rich one
1 cup Artichoke hearts, frozen or
2 tablespoons 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, 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: <http://www.goodcooking.com/chixartc.htm>
Recipe by: Chef John J. Vyhnanek, Good Cooking
[email protected]
contact [email protected]
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/