1 pound of boneless and skinless chicken breasts (usually 2)
2 cups of artichoke hearts, either thawed from frozen or drained if canned
1 ½ cups of flour
2 tablespoons of unsalted butter
2 tablespoons of olive oil
2 cups of a dry but mellow white wine (Chardonnay is a great one to use)
½ fresh lemon
parsley for garnish (optional)
Image credits: thekitchn.com
1. Cut chicken into 1-inch cubes.
2. Cut artichokes hearts into halves, cutting lengthwise.
3. Mix flour with 1 teaspoon of salt and a generous amount of black pepper.
4. Toss the cubed chicken in the flour mixture.
5. Use a 12-inch skillet on medium-high heat on the stovetop.
6. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow butter to melt.
7. Cook artichoke heart halves on either side for 5 minutes or until light brown.
8. Place the artichokes on a plate and set aside.
This recipe is so deceptively simple; as Kathryn says, you would never guess it is so quick. The wine in the sauce binds the dish together and elevates it beyond the sum of its parts.
You can use either frozen or canned artichoke hearts for this dish. I used canned this time through, and they were delicious. Cut the chicken in pieces a little smaller than the artichoke heart halves.
The final dish is velvety and creamy (without cream, of course), and fragrant with wine and the artichokes’ tangy taste. The chicken is very tender. This is a company dish, a supper good enough for a dinner party, but easy and quick enough for a weeknight. It’s mild and delicious in a subtle, tangy way.
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