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Chicken Carciofi

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 Tbsp. extra virgin olive oil
  • Flour for dredging the chicken
  • 8 chicken breasts, scaloppini style
  • Kosher Salt
  • Fresh ground black pepper
  • 2 cup dry white wine
  • 2 lemons, cleaned and halved
  • 3 Tbsp. capers
  • 3 cup chicken stock
  • 32 approx. artichoke heart quarters, drained of liquid
  • 1 Tbsp. fresh chopped Italian parsley
  • 4 oz. unsalted butter
make it
Heat a large sauté pan to medium high heat. Add the olive oil. Wait 30 seconds. Lightly flour the chicken and shake off the excess. Brown each side and season with salt and pepper.

Add the white wine. Put heat up to high. Let simmer for 2-3 minutes. Squeeze and add the lemons into the sauce. Add the capers, chicken stock, and artichoke hearts. Reduce liquid by 2/3.

Remove the chicken breasts onto a warm serving platter. Whisk in the butter and the parsley. Taste the sauce and adjust seasoning. Remove the lemon halves and spoon sauce over the chicken breasts.
Notes
from: Mama Ricotta's Rest.
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