This was one of the entrees at my wedding. It’s THAT good.




Slice the chicken breasts into cutlets and season with salt and pepper. Dredge the chicken in seasoned flour and set aside. 

In a large pan on medium heat, add 2 Tbsp of olive oil. Once the oil is hot, sear the chicken on both sides and cook until 80% done. Remove from the pan and set aside. 

Next add the shallots and sauté till translucent then add the garlic and red chili flake. Sauté till fragrant for 1 minute then add the tomatoes and season with salt and pepper. Continue to sauté for about 3-5 minutes then add the wine and reduce by half. 

Next add the artichoke hearts, capers, chicken stock, and lemon juice. Continue to reduce by half then add the heavy cream and reduce until thickened. If needed add a cornstarch slurry a little at a time to slightly thicken the sauce. Once the sauce is reduced and thickened, add the chicken back to the pan and cook until the chicken reaches 165 degrees Fahrenheit internally. Turn off the heat then add the butter, parsley, and season to taste with salt and pepper. 

Serve with pasta or rice on the side. 



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