Tender chicken, artichoke hearts and sundried tomatoes cooked in a white wine and caper sauce for a Mediterranean flair!
If you were to ask my wife what her favorite style or type of food is she would immediately choose Mediterranean
In fact, I’m often tempted to hide any olives or lemons that are in the house
Just kidding (well, mostly)
All jokes aside, her love Mediterranean food is what inspired this dish!
Of course, things being what they are, I will have to use ingredients that I have on hand… like artichokes in a can, some sundried tomatoes in oil and capers
I think we are off to a good start!
For this recipe, we have 2 1/2 pounds of chicken breasts that have been cleaned, filleted and pounded with a meat tenderizer
We also have a cup of flour and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
We are using a large sheet pan as a dredging station to try and keep the mess to a minimum
Mix the seasonings into the flour
We are going to dredge the chicken in batches because flour can get a gummy consistency if it sits to long
So only coat as much chicken as you can fit into your pan at a time
Speaking of pan, heat 2 tablespoons of olive oil over medium heat
Add some chicken to the pan without crowding them
Cook for 4-6 minutes flipping once or twice for an even browning
Place the cooked chicken on a wire rack over a sheet pan to allow any oil to drip off and sprinkle with a drop of salt
Repeat adding oil as needed until all the chicken is cooked
Next up, we will need 2 chopped garlic cloves, 2 tablespoons of drained capers and the zest of a lemon
Add these to the pan and saute for 2-3 minutes
Next we will need 14 ounces of artichoke hearts drained and quartered, 1/4 cup of sundried tomatoes (in oil) sliced, 3/4 cups of a dry white wine (like a Chardonnay), 1 1/2 cups of chicken stock and some crushed red pepper flakes
Click on our link to make your own Homemade Chicken Stock
Add the artichokes and sundried tomatoes to the pan and cook for 2-3 minutes
Deglaze the pan with the white wine
What does deglazing mean?
Deglazing is a method used in cooking to help enrich sauces. As some food particles caramelize in the a hot pan and stick to the bottom, you pour in a flavorful liquid such as beer, wine or stock while scraping up these morsels which ultimately add loads of flavor to your sauce
Bring to a light boil then reduce to a simmer and cook 4-6 minutes
Sprinkle a tablespoon of flour over the veggies and pour in the stock and mix to combine
Heat to a light boil then reduce to a simmer
Nestle the chicken into the pan
Add 2 tablespoons of butter to the pan and once the butter melts swoosh the pan around to mix into the sauce
Cover and simmer the chicken on low for 20 minutes
Sprinkle with crushed red pepper and a chiffonade of basil to serve
What is a chiffonade?
Basically to chiffonade is a method of cutting leafy greens or herbs by stacking them, rolling them and slicing into thin strips
Click the link to see how to chiffonade basil
That looks pretty good to me!
We served this with a side of linguine!!
Enjoy!!!
Simply Sundays! ~ Mediterranean Chicken Cutlets
Ingredients
2 1/2 pounds of chicken cutlets
1 cup of flour
1 teaspoon kosher salt
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
olive oil
2 chopped garlic cloves
2 tablespoons of drained capers
zest of 1 lemon
14 ounce can of drained and quartered artichoke hearts
1/4 cup of sliced sundried tomatoes (in oil)
3/4 of dry white wine (like a Chardonnay)
1 tablespoon of flour
1 1/2 cups of chicken stock
2 tablespoons of butter
crushed red pepper flakes
fresh basil
1 pound of cooked and drained pasta
Directions
Heat olive oil over medium heat in a large pan. In a pie dish whisk together 1 cup of flour with 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder. Working in batches dredge as much chicken as you can fit in the pan at a time shaking of any excess flour
Add some chicken to the pan without crowding them. Cook for 4-6 minutes flipping once or twice for an even browning. Place the cooked chicken on a wire rack over a sheet pan to allow any oil to drip off and sprinkle with a drop of salt. Repeat until all the chicken is cooked
To the pan add 2 chopped garlic cloves, 2 tablespoons of drained capers and the zest of a lemon. Saute for 2-3 minutes. Next add in 14 ounces of drained and quartered artichoke hearts and 1/4 cup of sliced sundried tomatoes and cook for 2-3 minutes
Deglaze the pan with 3/4 cup dry white wine (like a Chardonnay). Bring to a light boil then reduce to a simmer and cook 4-6 minutes. Sprinkle a tablespoon of flour over the veggies and pour in 1 1/2 cups of chicken stock and mix to combine. Heat to a light boil then reduce to a simmer
Nestle the chicken into the pan. Add 2 tablespoons of butter to the pan and once the butter melts swoosh the pan around to mix into the sauce. Cover and simmer the chicken on low for 20 minutes. Sprinkle with crushed red pepper and a chiffonade of basil
Serve with 1 pound of your favorite pasta
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Pyrex Prepware 1-Cup Measuring Cup
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Pyrex Bakeware Scalloped Pie Plate
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
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Mmmm. Drool-worthy. 😋🌿