Best 15 Minute Chicken Scaloppini With Artichokes Recipes

Chicken Scaloppini (Paula Deen) image

Provided by Scoutie

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 -5 chicken breasts (3 ounces each)
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mixed mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream or 4 ounces half-and-half
1/2 lb butter
1 lb linguine, cooked
salt & freshly ground black pepper
chopped fresh parsley leaves, for garnish

Steps:

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
Add remaining ingredients, up to and including the capers, to the pan.
Heat until mushrooms soften and are cooked.
Add chicken back to pan to reheat on low.
To make Lemon Butter sauce:.
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
Add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
Season with salt and pepper.
Remove from heat and keep warm.
To serve:
Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.

Nutrition Facts : Calories 1042.1, Fat 50.4, SaturatedFat 28.7, Cholesterol 165.1, Sodium 535, Carbohydrate 108.8, Fiber 7.1, Sugar 2.6, Protein 33.8

Lemon Chicken Scaloppine With Artichokes image

Provided by dicentra

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup flour
salt and pepper
4 chicken breasts, boneless and skinless (pounded to 1/4 inch thick)
2 tablespoons butter
1 tablespoon vegetable oil
1 garlic clove, minced
1 cup chicken broth
1/4 cup dry vermouth
1/4 teaspoon dried marjoram
1 bay leaf
1 (16 ounce) can artichoke hearts, drained and quartered
8 thin lemon slices

Steps:

Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
Bring to a boil, stirring constantly.
Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.

Nutrition Facts : Calories 434, Fat 23.4, SaturatedFat 8.2, Cholesterol 108.1, Sodium 397.3, Carbohydrate 21.3, Fiber 10.4, Sugar 1.7, Protein 35.8