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: 4
- 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 images.
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 clarified butter.
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.