Lemon Chicken and Artichokes were prepared for us by friends who were visiting us from Bari which is way down south on the heel of the boot. Its a fabulous, fresh tasting recipe and very easy to prepare.
When visiting Italy you will notice how readily available Artichokes are. The Italian love them fresh and are also keen on bottling them in Olive Oil for future use.
Lemon Chicken and Artichokes
Fabulously simple to prepare and full of flavour
- 4 boneless chicken breasts skinned
- 1 tbsp plain flour
- 1 tbsp olive oil from the Artichokes
- 1 Whole Lemon Zested and Squeezed
- 60 g butter
- 1 small jar of Artichokes
- Half a glass of white wine
- 3 tbsp chopped parsley
Cut the chicken breasts open horizontally and put them on a piece of cling film. Put another sheet of film on top, then bash the meat with a rolling pin to about 1cm thick.
Season the flour on a plate. Coat chicken pieces in flour.
Heat the olive oil with about two-thirds of the butter in the pan until foaming. Add the chicken escalopes and cook one side until nicely browned, then turn them over and cook for another few minutes over a low to medium heat. Take out of the pan and set aside in a warm oven.
Add the lemon juice and wine to the pan juices, bring to the boil and simmer for 1 minute. Whisk in the rest of the butter add parsley and Artichokes. Season to taste.
Spoon over chicken. Garnish with Zested Lemon Curls.
Serve with Crushed Potatoes, Pasta or just a simple salad.
Italian inspired Lemon Chicken needs a fresh Italian wine. We chose a Vivolo Pinot Grigio 2017. Taste this crisp and refreshing drop alongside a bland, mass-produced Italian Pinot Grigio and it seems like a different grape entirely. Closing note: Fantastic with food, but utterly gorgeous all on its lonesome. So go ahead and spoil yourself Available from Naked Wines.