Description
Finalist for maggianos italian cook contest
from the rocky mountain news
Ingredients
- Boneless Skinless Chicken Breasts
- Flour
- Extra Virgin Olive Oil
- Unsalted Butter
- Shallots
- Garlic Cloves
- Chicken Broth
- Lemon
- Kosher Salt
- Fresh Ground Pepper
- Red Pepper Flakes
- Artichoke Hearts
- Capers
- Sun-dried Tomato Packed In Oil
- Fresh Basil
Instructions
- Pound chicken breast to 1 / 4 inch season with salt and pepper then lightly flour and set aside
- In a large skillet heat evooand a tablespoon of butter
- Heat to medium high and cook chicken breast on each side to a light golden brwon and set aside
- Add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender
- Deglaze pan with chicken broth and lemon juice
- Season to taste with salt, pepper and pepper flakes
- Reduce by 1 / 2 and then swirl in 1 tablespoon of cold unsalted butter
- Brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be
- Top chicken breasts with artichokes, capers and sun dried tomatoes
- Pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil
- Drizzle with olive oil cover with foil and bake at 350 for 40 minutes