It’s that time again…time for another cooking lesson.
This one is easy, but looks and tastes like you have put a lot of effort into it. It is a basic master recipe for breaded chicken. This is one of my favorite recipes from my mother. From this, you can make Chicken Piccata, Chicken Marsala, Chicken Parmesan or just plain chicken. Today I’m going to teach you how to make Chicken with Artichoke and Garlic sauce. If you don’t care for artichoke hearts, you can either eat it plain or substitute mushrooms. Either way is delicious.
Chicken with Artichoke Hearts and Garlic Sauce
Angel Hair Pasta
Fresh Green Beans
Ingredients: Serves 4
- 1 pkg thinly sliced chicken breasts
- 1 egg
- 1 cup seasoned bread crumbs
- 1 can artichoke hearts
- 4-6 cloves garlic, minced
- 1/2 cup white wine
- 1 fresh lemon
- olive oil
- 1 T flour
- 1 pkg angel hair pasta
- 3-4 large handfuls of fresh green beans, washed and ends snapped off
Prep your green beans by snapping the ends off of all of them and washing them. Put in a saute pan or pot with about 2 inches of water. Leave this alone until your meal is almost ready. It will only take about five minutes to steam these. Set aside for now.
Bring a large pot of water to boil. Cook about 1/2 the package of angel hair pasta according to the directions. If you would like more pasta, feel free to cook the entire package. But since this is a side dish, you probably will not need it all.
Now for the chicken. In a shallow bowl, crack one egg and using a fork blend the yolk and the egg. In another separate shallow bowl or plate, add one cup of breadcrumbs.
Rinse off chicken and dry with paper towels. It cannot be too wet or the breadcrumbs will not stick. First, dip each chicken breast in the egg, on both sides; then dip in breadcrumbs, getting both sides equally breaded. When finished, set the breaded chicken breast on a separate plate. Season all chicken breasts with salt and pepper.
Heat a large saute pan over high heat and coat the pan with two tablespoons of olive oil.
When the oil heats, place the chicken breasts in the pan, as many as can fit. Turn the heat down to medium or medium high. Brown each side for about 2-3 minutes a side. Chicken should be done (cut with a knife in the middle to see that there is no pink).
Take chicken out and place in a Pyrex. You will probably do two or more batches of chicken in the saute pan. Remember to add a little bit more oil before you start a new batch.
Once finished with the chicken, turn heat to low and squeeze half a lemon and add 1/2 cup white wine into the chicken pan. Take a spatula to scrape up all the bits and stir this into your sauce. Add your minced garlic and continue to stir until the sauce thickens.
After about a minute, add a tablespoon of flour and stir that in with a whisk. This will thicken your sauce. Make sure you incorporate all the flour into the sauce.
Drain the can of artichoke hearts and add them to the pan. Toss them in the sauce to warm.
After a couple of minutes, your sauce is done. Season to taste with salt and pepper. Place your chicken breasts nicely on a serving platter or in a Pyrex and pour the sauce over the chicken breasts. Place these in an oven to warm or cover with foil until you are ready to serve.
Now it is time for the green beans. Steam them in a covered pan for about five minutes or until tender. Drain and season with salt and pepper, maybe a dash of olive oil.
The pasta is finished as well. Leave it plain.
When plating your dish, place pasta near or under the chicken breasts; the sauce from the chicken breast will coat the pasta as well. As I said before, this sauce is delicious even without the artichoke hearts. The plate below was for my daughter who cannot have any food touching each other; but I prefer to mix it all together.
Option 2: Chicken Parmesan
Buy fresh mozzarella (in the ball) and slice into 1/4 inch pieces.
After cooking the breaded chicken, stack the chicken on a diagonal with a slice of cheese between each piece.
Top with your favorite jarred marinara (please don’t use Ragu or Prego), sprinkle with about a cup of grated Parmesean and cook in the oven at 350 degrees for 25 minutes or until cheese melts.
Enjoy your chicken, or as we call it “Company Chicken” because it’s good enough to serve for company.