Ingredients with Measurements:
- 4 large chicken breasts, pounded thin
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup marinated artichoke hearts, chopped
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, black pepper, and garlic powder.
2. Dredge chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
5. Remove chicken from the skillet and set aside.
6. Add white wine to the skillet and stir to scrape up any browned bits from the bottom of the pan.
7. Add chicken broth, sun-dried tomatoes, and artichoke hearts to the skillet and stir to combine.
8. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
9. Return chicken to the skillet and spoon the sauce over the top.
10. Sprinkle with fresh parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 22g
Protein: 40g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey cutlets or pork tenderloin.
- White wine can be substituted with chicken broth or vegetable broth.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Marinated artichoke hearts can be substituted with canned artichoke hearts.
Variations:
- Add capers to the sauce for a tangy twist.
- Use different herbs such as thyme or rosemary instead of parsley.
- Add sliced mushrooms to the sauce for extra flavor.
Tips and tricks:
- Pound the chicken breasts thin for even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Don't overcrowd the skillet when cooking the chicken to ensure it browns evenly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the chicken and sauce over a bed of pasta or rice for a complete meal.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the chicken is not browning evenly, adjust the heat and cook for a longer time on each side.
Food safety advice:
- Always wash your hands and kitchen surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Scaloppine is an Italian dish that typically consists of thinly sliced meat that is breaded and fried. This recipe puts a twist on the classic dish with the addition of artichoke hearts and sun-dried tomatoes.
Flavor profiles:
This dish is savory and slightly tangy from the sun-dried tomatoes and artichoke hearts.
Serving suggestions:
Serve with a side of crusty bread to soak up the delicious sauce.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Umami, Earthy