Monday, October 8, 2012

Chicken and Artichokes in Wine Sauce

Print Friendly and PDF

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.

Serves 4 

  • 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 

  1. Cut the artichoke hearts in half lengthwise. 
  2. Cut the chicken into bite-sized pieces, about 1 inch to a side. 
  3. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. 
  4. Toss the chicken pieces in the flour.
  5. In the meantime prepare the pasta following its cooking instructions.
  6. Set a large skillet (at least 12 inches wide) over medium-high heat. 
  7. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. 
  8. Add the artichokes. 
  9. Cook for about 5 minutes or until lightly browned on each side. 
  10. Remove the artichokes from the skillet and transfer to a plate. Set aside.
  11. Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. 
  12. Lift the chicken pieces out of the flour and arrange in the skillet. 
  13. SautĂ© the chicken pieces for 5 to 7 minutes or until golden brown on both sides. 
  14. Add the artichokes back to the pan.
  15. Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. 
  16. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. 
  17. The sauce will thicken. Stir well to coat everything with the wine sauce. 
  18. Stir in a few squeezes of fresh lemon juice.
  19. Garnish, if desired, with finely chopped parsley.
 Recipe Origin: Thekitchn

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...