Chicken Cutlets with Artichoke Hearts
| Yield: | 2 Servings |
| Categories: | Chicken |
| 12 | oz | Chicken breasts, boneless & skinless, well trimmed, pounded to 1/4" thickness |
| 1/2 | c | Flour |
| 1 | ts | Salt |
| 2 | tb | Olive oil, not extra virgin |
| 1 | Clove garlic, chopped | |
| 1 | tb | Shallots, chopped |
| 1 | c | Mushrooms, quartered |
| 4 | oz | Dry white wine |
| 4 | sl | Lemon |
| 6 | oz | Chicken stock, a rich one |
| 1 | c | Artichoke hearts, frozen or canned, cut in quarters |
| 2 | tb | Parsley, chopped |
| Salt and white pepper to taste | ||
| 2 | Sprigs parsley, for garnish |
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