Chicken Scaloppine with Artichokes

Chef Joe Isadori was on the Today Show made this recipe from his restaurant. He mentioned you could also make it with shrimp. Kevin had it over pasta and the sauce was fabulous.

• 4pieces chicken scaloppine
• salt and freshly ground black pepper, to taste
• 3/4cup extra-virgin olive oil
• 6-8cloves garlic, sliced
• 1-2whole shallots
• 3long-stem artichokes (canned, not marinated), cut in half lengthwise
• 1cup white wine
• 2cups heavy cream
• 1/4cup lemon zest
• 1/4cup lemon segments
• 1tablespoon roasted garlic confit***
• 1/4cup chopped fresh Italian parsley
• 1cup fresh Italian basil leaves
• 1/2cup grated Pecorino Romano
• 1/2cup grated Parmigiano-Reggiano

 

1. Season chicken with salt and pepper. 

2. In a sauté pan over medium-high heat, add the olive oil and sauté chicken for approximately 1 minute on each side until it gets a bit of color. 

3. Add sliced garlic and shallots, and sauté until browned slightly. 

4. Season ingredients in pan with salt and pepper, add artichokes and continue to sauté. 

5. Deglaze the pan with white wine. 

6. After deglazing, add heavy cream and continue to cook, reducing the contents of the pan by one-third or untilslightly thickened. 

7. Add lemon zest and segments, then add garlic confit. Continue to cook until the sauce coats all ingredients. 

8. Finish the dish with a sprinkling of the herbs and cheeses, and serve.   

 

TECHNIQUE TIP: Make sure your chicken scaloppine is cut thin; if they're too thick, the dish will take longer to cook and produce a tough, rubbery chicken. To make your own garlic confit, thinly slice 2 cups of garlic and cook in extra-virgin olive oil until soft and golden brown.