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Chicken with Artichokes and capers Recipe | |
Chicken | |
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Ingredients:
One pound of chicken tenders with tendons removedTwo 14 oz cans of artichoke hearts Two 14 oz cans of chicken stock Capers White wine, preferably a young chardonnay Extra virgin olive oil Milk Flour Salt Pepper
Directions:
Dip the tenders in milk, then in a mixture of salt, pepper and flour.Heat some olive oil in a pan, add the chicken and brown. When the chicken is cooked remove and set aside. Deglaze the pan with approximately one cup of wine. Cook off the alcohol, add the chicken broth and simmer. Open the cans of artichokes, add the broth to the mixture, cut the artichokes into quarters. Cook down the mixture to 3/4th of the original volume. Add the chicken, artichokes and capers. Cook until warm. Serve over pasta. My version of a dinner I had at Sedona Grill in Fayetteville, West Virginia.
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