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Chicken Carpinteria

Chicken Carpinteria
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 garlic cloves
  • ½ cup white wine
  • ¾ cup heavy cream or crème fraîche
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 plum tomatoes, roughly chopped
  • 1 cup pitted black olives, halved
  • Lemon wedges

  1. Pound the chicken breasts between sheets of waxed paper to ¼ inch thickness. Cut each breast into three pieces. Season with salt and pepper. Coat lightly with flour, shaking off excess.
  2. Heat the butter in a large skillet over medium high heat. Saute´ chicken, turning once, until golden brown.
  3. Remove to a heated platter and keep warm.
  4. Add garlic to pan and saute´ until fragrant, about 30 seconds.
  5. Pour in wine and bring to a boil. Cook for a few minutes and add cream.
  6. Simmer over moderate heat until the sauce thickens.
  7. Stir in artichokes and olives.
  8. Serve chicken slices with sauce. Garnish with lemon wedges.

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