Chicken Scallopini with Mushrooms and Artichokes
Author: http://www.viktoriastable.com/chicken-scallopini-with-mushrooms-and-artichokes/
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
- 1 lbs mushrooms, sliced
- 12 oz artichoke hearts - frozen or canned
- 3 oz pancetta
- 2 Tbs capers
- 2 chicken breasts, butterflied if needed, and pounded thin
- 3-4 tbs flour for dredging the chicken
- salt and pepper to taste
- 2 tbs avocado/grapeseed oil for frying the chicken + 2 tbs for sauteing the mushrooms
- For the lemon butter sauce:
- ¼ cup lemon juice
- 2 tbs white wine
- ½ cup cream
- ½ cup chicken broth
- 1 tsp corn starch
- 3 tbs butter
- salt and pepper
Instructions
- Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
- To the same pan, add the mushrooms, and 1 tbs of oil if needed. Season with salt and black pepper, and saute until mushrooms are fully cooked - about 8-10 minutes.
- Slice the artichoke hearts into quarters and add to the pan with the mushrooms.
- Add the capers, and cook for a few more minutes.
- Butterfly the chicken breasts if they are quite thick, or simply pound them to flatten to ¼ inch thickness. (I like to put the chicken in a zip lock, one piece at a time, and completely seal it, before I flatten it with a meat mallet). Cut the flattened chicken into smaller pieces, sprinkle with salt and pepper, and dredge in flour lightly.
- In another pan, heat the remaining 2 tbs of oil, and fry the chicken pieces, approximately 3 minutes per side. Add cooked chicken to the mushrooms and artichokes.
- Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
- Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.
- Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.
