Description
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Ingredients
- Chicken Breast
- Water-packed Artichoke Hearts
- White Wine
- Chicken Stock
- Lemon Juice
- Shallot
- Flour
- Butter
- Olive Oil
- Fresh Parsley
- Kosher Salt
- Cracked Black Pepper
- Paprika
- Water
Instructions
- 1
- Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan
- 2
- Youll need two shallow dishes, one for the eggwash and in the other combine 1 / 3 cup flour, 1 tsp salt, tsp pepper, and tsp paprika
- 3
- Pat thinly sliced chicken dry dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash
- Then place in pan
- Youll probably have to work in batches, depending on the size of your pan
- 4
- Brown the chicken on both sides on med-high heat, about 4 minutes on each side
- Repeat steps until all the chicken has been browned and set aside
- 5
- Turn heat down to medium and add 1 tbsp of olive oil to pan
- Sautee shallots until translucent, being careful not to burn
- Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them
- 6
- Return heat to medium
- Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together
- Whisk together to create a roux which will thicken the sauce
- 7
- Mix together roux, shallots, and artichokes in pan
- Add chicken stock, white wine, lemon juice, tsp of salt, and tsp pepper, and parsley
- Stir to make sure the roux dissolves evenly in the liquid to prevent clumping
- Let sauce reduce and flavors connect for about 10 minutes
- 8
- Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce
- Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken
- 9
- Remove chicken and put on serving platter or plate and pour sauce over top