Pollo con Cuori di Carciofi e Pomodori Secchi Recipe
Pollo con Cuori di Carciofi e Pomodori Secchi
Chicken with Artichoke Hearts and Sun Dried Tomatoes
Submitted By: Taz
Ingredients:
1 ½ lbs Chicken Breast Tenders
¼ Cup All Purpose Flour
2 Tbs Oil from Sun Dried Tomatoes
1 Tbs Unsalted Butter
2 oz. Pancetta - diced
1 clove Fresh Garlic - minced
14 oz. Artichoke Hearts packed in water - drained and quartered
6 oz. Sun Dried Tomatoes packed in oil - drained (save oil - see above)
3 Tbs Capers - drained
Juice of ½ Lemon
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Season the chicken on all sides with salt and pepper to taste
- Heat the 1 Tbs of oil from the sun dried tomatoes and the butter in a large skillet over medium-high heat until shimmering
- While your oil is heating, spread your flour on a plate and dredge the chicken making sure it is thoroughly coated - Shake off any excess and place in the skillet
- Allow the chicken to cook undisturbed for 2-3 minutes until nicely browned - Flip and again cook for 2-3 minutes undisturbed until nicely browned
- Once the chicken is browned - Transfer the chicken to a plate and set aside until needed
- Add the pancetta to the hot skillet and sauté for 30 seconds - Add the garlic and sauté until fragrant (apx 45 seconds)
- Reduce heat to medium-low - Add the artichoke hearts, sundried tomatoes, and capers - Thoroughly combine and sauté for 2-3 minutes or until the artichokes just begin to color
- Push the vegetables to the sides and add the chicken (and any juices) back to the skillet - Allow to cook (stirring occasionally) until the chicken is fully cooked and heated through (apx 2 minutes)
- Drizzle with the lemon juice and thoroughly combine - Serve immediately with green salad and/or with simple pasta of choice (i.e. Pasta e Olio, Cacio e Pepe, or Pasta Burro al All'aglio)
