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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 20:28:01 -0000 (UTC)
Organization: A noiseless patient Spider
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Michael Trew wrote:

> 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.

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.