This recipe is based on a dish from a restaurant named
Ciro's that used to be near me. It basically is a take on Piccata,
except Lucia uses artichokes and sun-dried tomatoes. If you cannot find
chicken scaloppini, buy boneless, skinless breast and slice them thinly.
Preparation Time: 30 minutes Serving Size: 6
- 1 stick (8 tablespoons) unsalted butter, clarified,
plus 3 tablespoons for later use*
- 4 chicken scaloppini
- kosher salt and fresh cracked black pepper
- 1/4 cup all purpose flour
- 10 sun-dried tomato halves, reconstituted, sliced
- 10 ounces frozen artichoke hearts, thawed
- 1/4 cup fresh lemon juice
- 1/2 cup sauvignon blanc wine
- 3 tablespoons unsalted butter, cold
|Click on picture for more
To clarify the butter, place a large skillet over
medium-low heat. Add butter and allow to slowly melt. After
about 10 minutes, use a teaspoon to scrape and discard the
white milk solids that rise to the top of the melted butter.
This process may take a total of 15 minutes. Once all of the
milk solids have been discarded, the remaining oil is the
To reconstitute the sun-dried tomatoes, pour boiling
water over the tomatoes in a bowl and cover. Allow to sit
for at least 10-15 minutes, or until softened and plump.
Slice into strips.
Heat the clarified butter over medium heat. Salt and
pepper both sides of the chicken scaloppini to taste, dredge
in flour and shake off the excess. Sauté in the butter to
brown, 5 to 7 minutes total, turning once, until just cooked
through. Remove to a plate and keep warm. Remove the pan
from the heat and add the lemon juice and wine. Place pan
back on the heat, stir and cook 3 to 5 minutes. Next add the
thawed artichoke hearts and sun-dried tomatoes. Cook 3 to 5
minutes more, until warmed through and sauce is slightly
bubbling. Remove from heat, add 3 tablespoons unsalted
butter in one chunk and stir into the sauce until emulsified
and thickened (called mounting the sauce). Place the pan
back on the heat, and add back the chicken and any juices
that may have collected on the plate. Turn off heat, cover
and let sit 5 minutes before serving.