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On 12/15/2024 2:49 PM, Jill McQuown wrote:
> Chicken Carciofi.  Essentially, chicken with artichoke hearts.  A basic 
> description is chicken breast cooked with artichokes with a pan sauce 
> made from butter, lemon juice and white wine.  Lots of recipes call for 
> added diced tomatoes and a bunch of other stuff.
> 
> I prefer this one.  I first tasted this dish at a long defunct 
> restaurant in Memphis called "Art Pieroni's".  The chef, Art, was 
> married to the daughter of a highly restaurateur named Frank Grisanti. 
> The son-in-law worked for her father but decided to break out on his own 
> and for a while he was successful.  But as with many new restaurants, 
> his venture failed within 2 years.
> 
> But this dish was excellent!  Similar to veal or chicken piccata, sans 
> capers, instead, artichoke hearts.
> 
> The quick and simple method is this:
> 
> Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then egg 
> wash, then dredge in flour again.  Brown quickly in a skillet in a 
> little olive oil & butter over fairly high heat until browned.  Remove 
> the chicken to a platter and keep warm.
> 
> De glaze the pan with a splash of lemon juice & white wine and scrape up 
> any little browned flour bits on the bottom of the pan with a spatula 
> and stir them in.  Lower the heat & add the artichoke hearts. (I use 
> canned quartered artichoke hearts, drained, rinsed, patted dry).  Add 
> more butter to the pan and cook, stirring, until the artichokes are 
> heated through and the sauce is slightly thickened. Spoon the sauce over 
> the chicken.
> 
> I plan to serve this with spinach fettuccine in a cream sauce with 
> grated Parmesan cheese.  I promise not to call it "Alfredo". :)
> 
> Anything on the menu at your house today?
> 
> Jill

That does sound good, I've got a glass jar with artichoke heart in it, 
this might be a good use for it.  Unfortunately, none of us have an 
appetite today.  I hate being sick, not fun...  I think all I've had 
today was a bowl of oatmeal with a bit of brown sugar.