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Lemon, white wine, capers and artichokes – plus a little cream. Need I say more?
Pound your chicken out with something heavy. I used a rolling pin and it worked great. Salt and pepper both sides and saute in a hot skillet with a little olive oil until both sides are well browned. Take the chicken out and let them rest (they are tired after all that) on a plate with some paper towels.
While your skillet is still hot add the diced shallot and stir around a little – about 3 minutes. Pour in the white wine to deglaze the pan – this will pull up all the brown stuff that was stuck to the bottom of the skillet. Stir. Add the chicken stock and keep the heat pretty high for a few minutes. Add the lemon juice. Let reduce down for about 10 minutes. Add the butter and cream (or half and half) and stir. Add capers and artichokes. Stir. Add the chicken back into the mixture and keep on low heat.
In the mean time, if you’re serving with pasta, boil your water and cook your noodles. Serve in a shallow bowl and pour the sauce all over the noodles and chicken. You can also add a handful of spinach. And then write home to your momma about it!
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mindada on 4.6.2010
I made this last night with a few adjustments. I didn’t have wine so used chicken broth in its place. I used 1/4 of a yellow onion and 2 cloves of garlic in the place of the shallot.
I let the spinach wilt down as the very last step. Maybe the last 4 minutes. I really think the spinach was key.
It was pretty good last night, but even better this morning. I think I will make it again.
MaryGene on 3.23.2010
YUM! I made this tonight for me and my hubs–I used three chicken breasts though and instead of pounding them just cut them into cubes and browned away. I also added a little can of sliced black olives. This was really good–light and flavorful!