Mr. B's Chicken and Artichokes Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Mr. B's Chicken and Artichokes
4 cups chicken sauce (see recipe)
6 tablespoons olive oil (divided)
12 artichoke bottoms (quartered, use frozen if possible, canned can
4 boneless skinless chicken breast halves (6 to 8 ounces each), cut
into 1/2-inch strips
Salt and pepper taste
1 to 1 1/2 cups flour
2 1/2 cups white wine
2 tablespoons chopped parsley
2 tablespoons lemon juice
Make sauce first and set aside.
Heat 3 tablespoons oil in large saute pan. Add artichoke bottoms and
saute until golden brown. Remove artichokes from pan, drain and set
Add remaining 3 tablespoons oil to same pan. Season chicken with
salt and pepper. Dust with flour, then remove any excess. Carefully
place chicken in pan and saute on both sides until golden brown and
almost cooked through. Add reserved artichokes and toss.
Add wine and deglaze pan, scraping up any bits stuck to pan. Add
parsley and lemon juice. Add chicken sauce and cook until reduced to
thick enough to coat back of spoon. Adjust seasoning if needed.
Makes 4 servings.
2 tablespoons extra-virgin olive oil
6 cloves garlic
2 sprigs fresh sage
2 sprigs fresh rosemary
2 sprigs fresh basil
1 quart roasted chicken stock or canned broth
1 cup water mixed with about 3 tablespoons cornstarch to make a
Salt and pepper to taste
Heat oil in medium sauce pot. Add garlic and saute until golden
brown. Add herbs and quickly saute. Add stock and simmer about 10
minutes. Add about half the slurry, and cook until mixture thickens
enough to coat back of spoon, adding more if needed. Season with
salt and pepper. Strain through fine sieve. Set aside to use later.
Makes about 4 cups.
Source: Mr. B's, A Bartolotta Steakhouse, 17700 W. Capitol Drive,
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