I love pasta but I tend to fall into a routine of preparing the same 2 sauces over and over again. So when I stumbled on the below recipe I knew I should try it out.
The result is a very creamy, lemon flavor pasta dish.
- 2 cups artichoke hearts, frozen and thawed, or canned and drained
- 2 boneless skinless chicken breasts, about 1 pound
- 1 1/2 cups flour
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 2 cups dry white wine
- 1/2 lemon
- Flat-leaf (Italian) parsley, to garnish (optional)
- 300-400g pasta
- Cut the artichoke hearts in half lengthwise.
- Cut the chicken into bite-sized pieces, about 1 inch to a side.
- In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper.
- Toss the chicken pieces in the flour.
- In the meantime prepare the pasta following its cooking instructions.
- Set a large skillet (at least 12 inches wide) over medium-high heat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil.
- Add the artichokes.
- Cook for about 5 minutes or until lightly browned on each side.
- Remove the artichokes from the skillet and transfer to a plate. Set aside.
- Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil.
- Lift the chicken pieces out of the flour and arrange in the skillet.
- Sauté the chicken pieces for 5 to 7 minutes or until golden brown on both sides.
- Add the artichokes back to the pan.
- Pour in the white wine and and stir and scrape up any bits on the bottom of the pan.
- Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat.
- The sauce will thicken. Stir well to coat everything with the wine sauce.
- Stir in a few squeezes of fresh lemon juice.
- Garnish, if desired, with finely chopped parsley.
Recipe Origin: Thekitchn