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lemon chicken and artichokes
This is a variation on the well-known chicken piccata, replacing the capers with green onions and adding the very tasty artichoke hearts. One of the great challenges in the average family’s kitchen is how to prepare that most common ingredient—chicken breasts—in ever new and interesting ways and, since lemon and chicken go together like chips and salsa, there are lots of lemon and chicken recipes out there. This is a simple preparation with a lot of flavor (and since Melanie doesn’t like capers, is way to get the flavor of piccata without them) and it comes together quickly.
Ingredients:
2 chicken breasts, boneless, skinless
6 Tbsp flour
ground black pepper
kosher salt
1-1/2 Tbsp unsalted butter
1-1/2 Tbsp olive oil
1/2 cup green onions, sliced on the bias
1 14-oz can artichoke hearts, quartered
1/4 cup fresh lemon juice (about 1 whole lemon)
1-1/4 cups chicken broth, low sodium
3/4 cup dry white wine
Directions:
Slice the breasts in half, horizontally to make thin cutlets. Combine the flour plus salt and pepper to taste in a pie plate or other shallow dish and dredge the cutlets, tapping off excess flour.
Set a 12-inch stainless steel skillet (not nonstick) over medium-high heat and add 1-1/2 Tbsp butter. After it melts and you just begin to smell a nutty aroma add the oil and swirl to combine.
Place the chicken in the skillet and saute for 2-3 minutes until it is golden brown, then flip and saute on the second side for about 2-4 more minutes or until the cutlets reach an internal temperature of 160 degrees. Remove the chicken from the pan and set aside.
Add green onions to the pan and saute until withered, about 1 minute, then add chicken stock and wine and artichoke hearts. Bring to a boil and, using a wooden spoon, scrape the browned bits from the bottom. Let reduce about one-third, about 4-5 minutes.
Add lemon juice, bring to a boil again, and let reduce for another minute. Remove the pan from the heat and swirl in 3 Tbsp butter, divided into 4 pieces. Pour over chicken and serve.
COMMENTS
Keep in mind that this recipe has both flour and butter, but you can make some adaptations. A little cornstarch or arrowroot at the end to thicken perhaps.
Posted by Domenico Bettinelli on 08/12/06 at 09:18 PMCommenting is not available in this weblog entry.
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