Re: Dinner tonight 12/15/24 will be

On 12/16/2024 1:11 PM, Carol wrote:

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

 I just got back from shopping.  Today was mostly a canned trip (I've
weeded things down a lot so it was getting kinda bare).  I think I want
to make chicken stew though maybe not tonight.  I got a family pack of
thighs (not boneless) and have a lot of boneless frozen.
 I'm going to look through some chicken stew recipes.
 Any good ideas in that line?

Try this one:
https://youtu.be/F1Ik_Z6hx64
Chicken Casserole & Crispy Dumplings
https://profoodhomemade.com/chicken-casserole-dumplings/
Place a large pan over a medium heat, add the oil and butter, once melted and hot, fry off the chicken until just turns white.
Add the vegetables all at once.
Pour in the water and bring to a simmer.
Add the chicken gravy granules and stir in well.
Cover the pan and simmer on a low heat for 15 minutes.
After the 15 minutes, pre heat your oven to 180°C / 355°F / Gas mark 6.
Carefully pour the casserole from the pan into a dripping tin (see the video for tin dimensions).
Using a dessert spoon, spoon the dumpling mix into the casserole, from this mix you should get 12 decent size dumplings. Tip: to prevent the mix sticking to the spoon dip it into the casserole before each spoonful of the mix.
Place the tin in the pre-heated oven: and set your timer for 30 minutes.
Once the times up, your dumplings should be golden brown and crispy.
Serve piping hot straight from the oven.
Enjoy.