Chicken Cutlets with Artichoke Hearts

Discussion in 'Food and nutrition' started by lottery75115, Jul 25, 2005.

  1. lottery75115

    lottery75115 Guest

    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




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