Artichokes are a familiar ingredient in Italian cookery. In this dish, they are used to delicately flavour chicken.
4 chicken breasts, part boned
30 g (1 oz) 2 tbsp butter
2 tbsp olive oil
2 red onions, cut into wedges
2 tbsp lemon juice
150 ml (1/4 pt) 2/3 cup dry white wine
150 ml (1/4 pt) 2/3 cup chicken stock
2 tsp plain flour
425 g (14 oz) can artichoke halves, drained and halved
salt and pepper
chopped fresh parsley, to garnish
30 g (1 oz) 2 tbsp butter
2 tbsp olive oil
2 red onions, cut into wedges
2 tbsp lemon juice
150 ml (1/4 pt) 2/3 cup dry white wine
150 ml (1/4 pt) 2/3 cup chicken stock
2 tsp plain flour
425 g (14 oz) can artichoke halves, drained and halved
salt and pepper
chopped fresh parsley, to garnish
method
1. Season the chicken with salt and freshly ground black pepper. Heat the oil and 15 g (1/2 oz) 1 tablespoon of the butter in a large frying pan (skillet). Add the chicken and fry for 4 - 5 minutes on each side until lightly golden. Remove from the pan using a slotted spoon.
2. Toss the onion in the lemon juice, and add to the frying pan (skillet). Gently fry, stirring, for 3 - 4 minutes until just beginning to soften.
3. Return the chicken to the pan. Pour in the wine and stock, bring to the boil, cover and simmer gently for 30 minutes.
4. Remove the chicken from the pan, reserving the cooking juices, and keep warm. Bring the juices to the boil, and boil rapidly for 5 minutes.
5. Blend the remaining butter with the flour to form a paste. Reduce the juices to a simmer and drop the paste into the frying pan (skillet), stirring until thickened.
6. Adjust the seasoning, stir in the artichoke hearts and cook for a further 2 minutes. Pour over the chicken and garnish with parsley.
2. Toss the onion in the lemon juice, and add to the frying pan (skillet). Gently fry, stirring, for 3 - 4 minutes until just beginning to soften.
3. Return the chicken to the pan. Pour in the wine and stock, bring to the boil, cover and simmer gently for 30 minutes.
4. Remove the chicken from the pan, reserving the cooking juices, and keep warm. Bring the juices to the boil, and boil rapidly for 5 minutes.
5. Blend the remaining butter with the flour to form a paste. Reduce the juices to a simmer and drop the paste into the frying pan (skillet), stirring until thickened.
6. Adjust the seasoning, stir in the artichoke hearts and cook for a further 2 minutes. Pour over the chicken and garnish with parsley.
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