One weeknight I really wanted some sort of fancy meal (that's what I call it when I have to actually saute, and create, not just add sauce and mix. B already had a gourmet sandwich from the swanky joint down the street, Arby's, so it was just me for dinner when I found this recipe.
I follow Katie and love several dished I've tried, I just made a few changes since I don't like mushrooms.
adapted from Good Things Catered and Americas Test Kitchen
- 1 boneless, skinless chicken breasts (5-6 oz ), fat trimmed
- 1/4 c. unbleached all-purpose flour
- salt and ground black pepper
- 1 Tbsp olive oil
- 1/2 c. chopped canned artichokes
- 1 small garlic clove, minced or pressed
- 1 tsp tomato paste
- 3/4 c. Marsala wine
- 1/2 packet of True Lemon (crystallized lemon) in 1 tbsp water, I was out of lemons.
- 1 Tbsp unsalted butter, cut into pieces
- 1/2 Tbsp minced fresh parsley leaves
- Pat the chicken breasts dry. Place flour in a shallow baking dish or pie plate.
- Season both sides of chicken with salt and pepper.
- Coat both sides of chicken with flour. Lift the breast from the tapered end and shake to remove excess flour and set aside.
- Meanwhile, heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes.
- Using tongs, turn the cutlets and cook on the second side until golden brown and the meat feels firm when pressed with a finger, about 5 min longer).
- Transfer chicken to a heated plate and cover.
- Return the skillet to low heat and add artichokes.
- Saute, stirring occasionally and scraping the pan bottom with a wooden spoon to loosen the browned bits, until the artichokes are lightly browned.
- Add the garlic and tomato paste, stirring constantly, until the tomato paste begins to brown, about 1 min.
- Off the heat, add the Marsala.-
- Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduced, about 5 min.
- Off the heat, add the lemon juice and accumulated juices from the chicken.
- Whisk in the butter until incorporated.
- Stir in the parsley and season with salt and pepper to taste.
- Pour the sauce over the chicken and serve immediately.
Note: I like to place the chicken back into the pan and simmer for 1 min, flipping once, before serving to coat chicken in sauce. I also tossed the ziti with it for few moments as well. It turned out very yummy.