Chicken Cutlets with Artichoke Hearts


  • 2 6-ounce chicken breasts, boneless & skinless, well trimmed, pounded to 1/4″ thickness
  • 1/2 cup flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil, not extra virgin
  • 1 clove garlic , chopped
  • 1 tablespoon shallots, chopped
  • 1 cup mushrooms, quartered
  • 4 ounces dry white wine
  • 4 slices lemon
  • 6 ounces rich chicken stock
  • 1 cup frozen or canned artichoke hearts, cut in quarters
  • 2 tablespoons parsley, chopped
  • salt and white pepper to taste
  • Garnish: 2 sprigs parsley
  1. Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 teaspoon salt
  2. In a sauté pan that has been preheated along with the olive oil, put in the chicken breasts as the oil begins to shimmer
  3. Cook until light golden on both sides, about 10 minutes on medium-low heat
  4. Remove from the pan and keep warm
  5. Now add the shallots, mushrooms and garlic and cook for two minutes
  6. Add the lemon slices, white wine and chicken stock
  7. Bring to a boil over high heat and cook until the liquid is reduced to half its original volume, now about 5 ounces
  8. Season with salt and ground white pepper to your liking
  9. Bring the sauce to a boil over medium heat and reduce to simmer
  10. Place the artichoke hearts and warm chicken breasts back in with the sauce and cook half-covered for 3-4 minutes to re-heat the chicken
  11. Add the chopped parsley and serve with pasta of your choice; thin linguine is a good choice


Share & Print

0 0 100 0

No Comments

Leave a Reply