My version of a dinner I had at Sedona Grill in Fayetteville, West Virginia.
- One pound of chicken tenders with tendons removed
- Two 14 oz cans of artichoke hearts
- Two 14 oz cans of chicken stock
- White wine, preferably a young chardonnay
- Extra virgin olive oil
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.
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Submitted By: Casey Whitaker
Chicken with Artichokes and capers