Description
A comforting dish featuring tender chicken, savory pancetta, earthy mushrooms, and artichokes in a creamy lemon butter sauce.
Ingredients
Scale
- 1 lb mushrooms, sliced
- 12 oz artichoke hearts, frozen or canned
- 3 oz pancetta
- 2 Tbs capers
- 2 chicken breasts, butterflied and pounded thin
- 3–4 Tbs all-purpose flour for dredging
- Salt and pepper to taste
- 4 Tbs avocado or grapeseed oil
- 1/4 cup lemon juice (freshly squeezed)
- 2 Tbs white wine (dry, like Sauvignon Blanc)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp corn starch
- 3 Tbs butter
Instructions
- Heat a large skillet over medium heat. Cook pancetta until browned and crisp, about 4-5 minutes. Remove from pan, leaving fat.
- Add mushrooms to the same pan, season with salt and pepper, and sauté until golden, about 8-10 minutes.
- Add artichoke hearts, capers, and stir, cooking for a few more minutes.
- Butterfly and pound chicken breasts to 1/4 inch thickness. Cut into smaller pieces, season with salt and pepper, and dredge in flour.
- In another pan, heat 2 Tbs of oil over medium heat. Fry chicken for 3-4 minutes per side until golden brown. Transfer to the vegetable pan.
- In the same pan, combine lemon juice and white wine; reduce by a third.
- Stir in cream, cooking until slightly thickened, about 2-3 minutes. Add corn starch slurry and remaining chicken broth, cooking until sauce thickens.
- Slowly whisk in butter until fully incorporated. Taste and adjust seasoning.
- Return chicken to pan, coating in sauce. Serve warm with sautéed vegetables.
Notes
For extra flavor, add fresh herbs like parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg