Chicken Cutlets with Artichokes (Scaloppine di Pollo con Carciofi)
Starting with canned artichokes hearts rather than fresh artichokes saves a tremendous amount of prep time. Serve this dish as is or use the chicken and artichokes as a sandwich filling.
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 4 servings
2 cloves garlic, minced, plus 2 cloves garlic, peeled and crushed
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
1 medium tomato, diced
Two 8-ounce cans artichoke hearts, drained
Salt and pepper to taste
1⁄4 cup olive oil
1-1⁄2 pounds chicken cutlets, pounded (4 cutlets)
1⁄4 cup flour
Juice of 1 lemon (about 3 tablespoons)
1 cup white wine
Preheat the oven to 375 degrees.
In a medium bowl, combine the minced garlic, parsley, tomato, and artichoke hearts. Season with salt and pepper. Mix. Set aside.
In a large oven-safe skillet, heat the olive oil and crushed garlic over medium heat. Cook until the garlic just starts to brown, 2 to 3 minutes.
Season the chicken cutlets with salt and pepper and lightly dust them with flour.
Place them in the skillet and cook until lightly browned on one side, 2 to 3 minutes.Credit: ©iStockphoto.com/monica-photo
Turn the cutlets over and cook for another 2 minutes. Then drain any fat from the pan. Add the lemon juice and wine and continue cooking until the liquid has reduced by three-fourths, about 5 minutes.
Stir in the artichoke mixture and cook for 3 to 4 minutes.
Adjust the seasoning with salt and pepper. Cover the skillet and transfer it to the oven. Cook for 10 minutes. Serve the cutlets.