15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES
This Italian favorite is usually much more time-intensive to prepare, but our version puts the entire meal on your table in 15 minutes flat. Boiling water in a skillet rather than a large pot cuts down prep time dramatically and thin angel hair pasta cooks in only a few minutes. Capers and white wine create an intensely flavorful sauce that makes this quick chicken dinner anything but boring.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
- Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
- Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
- At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
- Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
- Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.
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bigmama bigmama77
[email protected]I've made this dish several times and it's always a hit with my guests. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Abdullah Nadeem
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.
Rotondwa Mmbadi
[email protected]I'm allergic to artichokes. Do you have any suggestions for a substitute?
Anja H
[email protected]This recipe is a great way to use up leftover chicken. I had some leftover roasted chicken and it worked perfectly in this dish.
Pro Gamer PV yolo
[email protected]I followed the recipe exactly, but my chicken turned out dry. I'm not sure what I did wrong.
Nelson Aburi
[email protected]This dish was a bit too bland for my taste. I think it would have been better if I had added more spices.
Nyakallo Nyama
[email protected]I'm not a big fan of artichokes, but I decided to try this recipe anyway. I was pleasantly surprised! The artichokes were not overpowering and they actually added a nice flavor to the dish.
Aaron Tambo
[email protected]This recipe was easy to follow and the dish turned out great! I especially liked the addition of the artichokes, which gave the dish a unique flavor.
Prembahadurbk Prembah durbk
[email protected]I made this dish last night and it was a hit with my family! The chicken was cooked perfectly and the artichoke sauce was creamy and flavorful. We will definitely be adding this to our regular dinner rotation.
Oluwapaimo Samson
[email protected]This dish was absolutely delicious! The chicken was tender and flavorful, and the artichokes added a nice tangy flavor. I will definitely be making this again.