Pollo e Carciofi | Artichoke Chicken
Artichokes, capers, lemony chicken, and a glass of Poggio Grande Tagete creates the ultimate taste bud flavor party in your mouth! This is a go-to quick and easy dinner recipe I keep on repeat. My family loves it!
See ingredients, directions and pairings.
Ingredients
4 Skinless, Boneless Chicken Breasts, thinly sliced or pounded
1 8-ounce can of Quartered Artichoke Hearts, drained
4 tablespoons EVOO
1 tablespoon Butter
2 cups All-Purpose Flour, or Almond Flour
1 cup White Wine
4 tablespoons Seasoned Salt, I like Borsari
2 tablespoons Paprika
1 tablespoon, Garlic Salt, I like Jacobsen's
1/2 teaspoon Black Pepper
4 tablespoons Capers
1/2 Lemon, juiced
Directions
Combine the dry ingredients in a large shallow dish, and stir to mix thoroughly.
Dredge each piece of chicken on both sides, shaking to remove any excess flour.
In the meantime, heat a large saucepan with the EVOO over medium-high heat.
Once the oil is very hot, cook the chicken until browned on both sides, about 4 minutes per side.
Transfer the chicken to a plate.
Deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
Add the artichoke hearts and simmer until the wine has reduced by half.
Add the lemon juice and the butter, stirring to combine.
Return the chicken to the pan, turn them over once or twice in the sauce, and cook for about 1 minute.
Toss in the capers and cook for another 2 minutes.
Serve immediately.
Additional Pairings
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