Sunday, November 14, 2010


I made this last night for about 20 people and they ALL loved it!!!! One guest didn't like mushrooms so I made one batch with zucchini instead..and it was also delicious!!!! I served it with a caesar salad and vodka-sauced pasta....just wonderful and easy. You can put it together up to about 3 hours ahead of time and just put it in the oven when you are ready.


4 whole boneless chicken breasts cut into 1-2 inch strips
1 cup flour
4 eggs
1/2 cup panko breadcrumbs
1/2 cup Italian breadcrumbs
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup olive oil
2 tbl unsalted butter
1 large yellow onion diced
2 (9 oz) jars of artichokes drain and rinsed
1/4 cup capers, drained and rinsed
1 lb mushrooms quartered
1 cup chicken broth
1/2 cup dry vermouth

Preheat oven to 350 degrees

On a dinner plate, combine flour, salt and pepper. In a shallow bowl beat the eggs. On another plate combine the breadcrumbs. Dredge the chicken strips in the flour, then eggs then breadcrumbs and set aside.

Heat olive oil in a large saute pan then add butter. Saute chicken in batches until golden brown. Set aside on a paper towel lined plate to drain. To the saute pan add the onion and saute for about 2 minutes. Add artichokes and capers and saute for about 2-3 minutes. Add the mushrooms and incorporate for about 30 seconds. Add chicken broth and vermouth and remove from heat.
Arrange chicken in a single layer of a 13 x 9 pan. Pour the artichoke, mushroom mixture over the chicken. Bake uncovered, basting frequently for 35-40 minutes. Remove and serve.

The chicken stays so juicy!


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