19 minutes ago
Friday, November 30, 2012
I love simple recipes like this.
This recipe was excellent and perfect for a weeknight. And it made more than enough for 4 people.
I followed the rules pretty much, except that I used champagne! because I didn't have any white wine in the house! (The bottle was a gift, shhhhh). I guess you could use chicken stock if you are really desperate, but then it wouldn't be called "chicken in a wine sauce", now would it.
Make sure you have everything ready to go, and it will take you less than 30 minutes to prepare.
Chicken w/ Artichokes in a Wine Sauce: (adapted from The Kitchn)
2 cups artichoke hearts, frozen and thawed, or canned and drained
2 boneless skinless chicken breasts, about 1 pound
salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups white wine, such as Chardonnay
Flat-leaf (Italian) parsley, to garnish
8 oz. of penne or rigatoni (half a box)
Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes, cut side down, undisturbed, until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and shake off excess.
Place in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
Pour in the white wine and and stir and scrape up all the yummy brown bits on the bottom of the pan. Bring to a simmer and let simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
While your chicken and sauce is simmering, make your pasta. When ready, drain and add the pasta to the chicken and artichokes in the skillet.
Garnish with fresh parsley.
My husband loved this, he came back for a 3rd helping, which is rare for him (but not for me!). The sauce was so yummy, we mopped it up with good toasted Italian bread.