Chicken and Artichokes

Chicken and Artichokes
Staff Writer

Anne Dolce

I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes. Feel free to play around with the ingredients as you please, though (mushrooms for artichokes, red wine for white), but always make the sauce in the same pan that you cooked the floured chicken. 

Ingredients

  • split chicken breasts, pounded thinly
  • 1/2  Cup  all-purpose flour
  • 3  Tablespoons  olive oil, plus more for the pasta
  • onion, cut in half and thinly sliced
  • 1/2  Cup  white wine
  • Two  8-ounce jars of artichokes
  • 2  Cups  chicken stock
  • 3  Tablespoons  butter
  • One  package of thin spaghetti
  • 1/2  Cup  grated Parmesan cheese
  • Minced parsley, for garnish
  • Salt and pepper, to taste

Directions

Preheat the oven to the lowest temperature possible.

Season each chicken breast with salt and pepper and coat evenly with the flour. In a large skillet (preferably a cast-iron pan if you have one), heat the 3 tablespoons of olive oil to medium-high. Sauté the chicken breasts until cooked through and they have a nice golden crust, about 3 minutes a side. "Pounded thinly" can be loosely interpreted, so you may need to cook the chicken longer depending on how thick yours is. When the chicken is done, remove it to a baking sheet and put in the oven to keep warm. 

Add the onions to the pan and sauté until soft and translucent, about 5 minutes. Deglaze the pan with the white wine, scraping up the browned bits from the chicken as you do. Let the wine reduce until almost dry, about 4 minutes, and then add the artichokes. Sauté until heated through. Add the chicken stock and bring to a boil. Reduce the heat to low and let the sauce simmer until it thickens, about 10 minutes.

Meanwhile, while you're making the sauce, cook the pasta according to the package instructions. A minute before you drain the pasta, take a mug or a measuring cup and scoop out about ½-1 cup of the pasta water and set aside. Drain the pasta and add back to the pot and add the pasta water and grated Parmesan cheese. Add a pinch or 2 of the parsley and toss well. Once the pasta is ready and the sauce has thickened, remove the chicken from the oven and serve with both. 

Nutritional Facts

Total Fat
22g
31%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
25mg
8%
Carbohydrate, by difference
21g
16%
Protein
10g
22%
Vitamin A, RAE
41µg
6%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
293mg
29%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
51µg
2%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
246mg
35%
Selenium, Se
9µg
16%
Sodium, Na
743mg
50%
Water
138g
5%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.