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Chicken and Artichokes in Wine Sauce
Chicken and Artichokes in Wine Sauce
(Pollo e Carciofi In Salsa Di Vino)
 
 
Ingredients:

2 boneless, skinless chicken breasts, cut in bite-sized chunks
1 and 1/2 cups flour
Salt and pepper to taste
1 package frozen artichoke hearts, thawed
2 tbs butter
2 tbs extra virgin olive oil
About 2 cups of dry white wine
1/2 a lemon
Pignoli nuts 

Directions:

Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes.

Cook until lightly browned.

While cooking, dredge the chicken in the flour and sprinkle with salt.

Remove the artichokes from the skillet and transfer to a plate.

Set aside.

Melt the remaining butter in the skillet along with the remaining olive oil.

Saute the chicken pieces in this mixture until golden brown on both sides.

Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.

Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.

Stir well to coat everything with the wine sauce.

Transfer to a plate and squeeze with fresh lemon juice.

That's it!
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