Chicken Bianco
List of Ingredients
Nicoletti's Steak and Pasta
1/3 cup extra-virgin olive oil
2 (8-ounce) whole boneless, skinless chicken breasts
1/2 cup Italian-style bread crumbs
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1 (14-ounce) can artichoke hearts, drained and quartered, divided
3/4 cup white wine
Salt
Ground pepper
Lemon wedges, optional
Parmesan cheese, optional
Heat olive oil in skillet over medium heat. Lightly coat chicken
breasts with bread crumbs. Saute chicken until golden brown, about 5
minutes on each side.
Add garlic, parsley and 3/4 cup artichokes to skillet. Add wine;
simmer until liquid is reduced by about half. Add salt and pepper to
taste. Stir in remaining artichokes. Serve with lemon wedges; pass
Parmesan cheese at the table.
Yield: 2 servings.
Recipe
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