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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner tonight 12/15/24 will be
Date: Mon, 16 Dec 2024 20:11:32 -0000 (UTC)
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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

I just got back from shopping.  Today was mostly a canned trip (I've
weeded things down a lot so it was getting kinda bare).  I think I want
to make chicken stew though maybe not tonight.  I got a family pack of
thighs (not boneless) and have a lot of boneless frozen.

I'm going to look through some chicken stew recipes.

Any good ideas in that line?