Re: Dinner tonight 12/15/24 will be

Michael Trew wrote:

On 12/15/2024 2:49 PM, Jill McQuown wrote:

Chicken Carciofi.  Essentially, chicken with artichoke hearts.  A
basic  description is chicken breast cooked with artichokes with a
pan sauce  made from butter, lemon juice and white wine.  Lots of
recipes call for  added diced tomatoes and a bunch of other stuff.
 
I prefer this one.  I first tasted this dish at a long defunct
restaurant in Memphis called "Art Pieroni's".  The chef, Art, was
married to the daughter of a highly restaurateur named Frank
Grisanti.  The son-in-law worked for her father but decided to
break out on his own  and for a while he was successful.  But as
with many new restaurants,  his venture failed within 2 years.
 
But this dish was excellent!  Similar to veal or chicken piccata,
sans  capers, instead, artichoke hearts.
 
The quick and simple method is this:
 
Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then
egg  wash, then dredge in flour again.  Brown quickly in a skillet
in a  little olive oil & butter over fairly high heat until
browned.  Remove  the chicken to a platter and keep warm.
 
De glaze the pan with a splash of lemon juice & white wine and
scrape up  any little browned flour bits on the bottom of the pan
with a spatula  and stir them in.  Lower the heat & add the
artichoke hearts. (I use  canned quartered artichoke hearts,
drained, rinsed, patted dry).  Add  more butter to the pan and
cook, stirring, until the artichokes are  heated through and the
sauce is slightly thickened. Spoon the sauce over  the chicken.
 
I plan to serve this with spinach fettuccine in a cream sauce with
grated Parmesan cheese.  I promise not to call it "Alfredo". :)
 
Anything on the menu at your house today?
 
Jill

 
That does sound good, I've got a glass jar with artichoke heart in
it, this might be a good use for it.  Unfortunately, none of us have
an appetite today.  I hate being sick, not fun...  I think all I've
had today was a bowl of oatmeal with a bit of brown sugar.

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.