CHICKEN LIMONE WITH ARTICHOKES AND CAPERS

CHICKEN LIMONE WITH ARTICHOKES AND CAPERS image

Yield 12 people

Number Of Ingredients 11

3# of chicken breast (sliced into thin cutlets) 24 pieces
2 cups of flour for dredging
Salt & White Pepper
3 lemons zested and juiced
1 large onion, minced
3 cloves of garlic, minced
2 T fresh thyme
1 cup dry white wine
2 cups of chicken stock
2 large cans of Artichoke Hearts (in water)
2 T nonpareil capers

Steps:

If you are cutting the chicken yourself make sure it is very cold and you have a sharp knife. Cut three -four cutlets per breast. Salt & pepper each cutlet before lightly dredging into flour. (Only salt, pepper and dredge as many chicken cutlets you can sauté at one time in a large frying pan. Heat a little oil in pan before adding chicken. Add chicken cutlets all at once. Cook on medium heat 2 minutes per side and refrain from color on chicken. Add oil a little at a time to pan. Remove chicken from pan and set aside. Repeat with all cutlets until all chicken is cooked. Once cutlets are finished add a little more oil to pan and cook onions and garlic only until they sweat. Once again no color. Deglaze with white wine at this time. Add chicken stock, lemon juice, 3/4 of zest & all of the thyme just until sauce starts to thicken. Add back chicken cutlets including any drippings in dish where chicken was holding. On low heat let the chicken continue cooking in the sauté pan for 10 - 12 minutes until hot. Make sure the chicken is covered by sauce and rotate pieces continuously. Plate the chicken in the center of a platter. At this time add capers and artichokes to the remaining sauce. Heat through. Place the artichokes and capers around the chicken on the platter. Drizzle chicken with sauce. Garnish with remaining zest and fresh cut parsley.