Chicken scallopini with mushrooms and artichokes

• Meat

  • 2 Chicken breasts
  • 3 oz Pancetta

• Produce

  • 12 oz Artichoke hearts, frozen or canned
  • 1 lbs Mushrooms

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Capers
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Corn starch
  • 3 tbsp Flour
  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Avocado/grapeseed oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Cream

• Beer, Wine & Liquor

  • 2 tbsp White wine

Found on viktoriastable.com

Description

Ingredients

• 1 lbs mushrooms, sliced
• 12 oz artichoke hearts - frozen or canned
• 3 oz pancetta
• 2 Tbs capers
• 2 chicken breasts, butterflied if needed, and pounded thin
• 3-4 tbs flour for dredging the chicken
• salt and pepper to taste
• 2 tbs avocado/grapeseed oil for frying the chicken + 2 tbs for sauteing the mushrooms
• For the lemon butter sauce:
• ¼ cup lemon juice
• 2 tbs white wine
• ½ cup cream
• ½ cup chicken broth
• 1 tsp corn starch
• 3 tbs butter
• salt and pepper

Directions

• Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
• To the same pan, add the mushrooms, and 1 tbs of oil if needed. Season with salt and black pepper, and saute until mushrooms are fully cooked - about 8-10 minutes.
• Slice the artichoke hearts into quarters and add to the pan with the mushrooms.
• Add the capers, and cook for a few more minutes.
• Butterfly the chicken breasts if they are quite thick, or simply pound them to flatten to ¼ inch thickness. (I like to put the chicken in a zip lock, one piece at a time, and completely seal it, before I flatten it with a meat mallet). Cut the flattened chicken into smaller pieces, sprinkle with salt and pepper, and dredge in flour lightly.
• In another pan, heat the remaining 2 tbs of oil, and fry the chicken pieces, approximately 3 minutes per side. Add cooked chicken to the mushrooms and artichokes.
• Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
• Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.
• Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.