Chicken Cutlets with Artichokes (Scaloppine di Pollo con Carciofi)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

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.

A plate of artichoke hearts.
Credit: ©iStockphoto.com/imagestock

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

  1. Preheat the oven to 375 degrees.

  2. In a medium bowl, combine the minced garlic, parsley, tomato, and artichoke hearts. Season with salt and pepper. Mix. Set aside.

  3. 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.

  4. Season the chicken cutlets with salt and pepper and lightly dust them with flour.

  5. Place them in the skillet and cook until lightly browned on one side, 2 to 3 minutes.

    Roasted chicken cutlets.
    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.

  6. 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.