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Chicken Breast with Artichokes

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“The Venetians have always been meat-eaters. In times past they ate the whole animal, and were thus able to satisfy both their taste and their pockets.” — Roberta Pianaro, creator of the recipes in “Brunetti’s Cookbook.

 

Artichokes stacked croppedChicken Breasts with Artichokes (Petto di pollo at carciofi)

5 medium globe artichokes

6 tablespoons extra virgin olive oil

1 teaspoon salt

1 garlic clove, finely chopped

Freshly ground black pepper

1  3/4 pound chicken

2 tablespoons white wine

Juice of 1/2 a lemon

Remove the tough stems from the artichokes, trim the tips and peel the stems. Plunge into a bowl of cold water with lemon juice to prevent discoloration. Cut into fine slices, starting from the stems, and place in nonstick pan or casserole with the oil, salt, garlic, pepper and at least 3 1/2 cups of water. Cover and cook over moderate heat for about 15 minutes. Place the 2 chicken breasts at the bottom of the pan among the artichokes and after 2 minutes add the wine and continue cooking. Be careful to not burn the artichokes. When the chicken is cooked, remove and cut into thin slices. Add slices to the artichokes and let season. Drain and serve hot.

From “Brunetti’s Cookbook”

 

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