Escalope of Chicken with Artichokes and Capers
This delectable chicken dish was just featured at our September cooking class. It is easy to prepare and always a hit. It’s similar to chicken francaise but with addition of artichokes and capers. Oh..by the way…an escalope is a boneless piece of meat that has been thinned and pounded with a mallet.
So let’s start by slicing each chicken breast horizontally into 3-4 thin slices. Then pound each piece gently to tenderize. Seasoned the chicken escalopes with salt and pepper and then dip each piece into flour then dip into egg wash/cheese mixture. Heat a large heavy skillet with a few tbsp. olive oil and butter and saute each piece quickly on both sides. Remove chicken and continue until all chicken is done. Set chicken aside and keep warm while the sauce is prepared in the same skillet..
Drop 2 tbsp. of butter into the skillet, saute garlic for a minute and then deglaze the pan with white wine. Add the chicken broth, lemon, parsley, artichokes and capers and simmer the sauce gently for a few minutes. ..remember to always taste for seasoning and adjust accordingly. Add the chicken escalopes back to the pan with the sauce and simmer everything together until the sauce thickens. Bravo!! mangiare bene!
The chicken is so tender that you don’t even need a knife. Have some crispy Italian bread on hand to soak up the delectable sauce. Goes nicely with a glass of cool chardonnay white wine. See full recipe below.
Buon Appetito amici….Kathleen Barbato 3 Italian Sisters♥
- 4 boneless chicken breasts
- salt and pepper to taste
- 1 cup flour for dredging
- 2 eggs, scrambled with 2 tbsp. grated pecorino cheese
- light olive oil for sauteeing
- 5 tbsps. butter
- 1 clove garlic, sliced thin
- 1/2 cup white wine
- 1/2 cup chicken broth
- juice from 1/2 lemon
- 1/4 cup fresh chopped Italian flat leaf parsley.
- 3 tbsp. tiny capers, drained
- 1 can whole artichokes, drained – cut in half ( I used Cento)
- 1/2 lemon sliced into rounds for serving.
- slice chicken breasts into thin scallops (3-4 for each breast) Pound each scalllop with mallot to tenderize and make thinner.
- Season chicken with salt/ pepper.
- Dip each chicken escalop into egg/cheese mixture and then dip into flour.
- Heat a large skillet with 2 tbsp. olive oil and 3 tbsp. butter.
- Saute chicken quickly on both sides and remove to keep warm. Continue until all chicken is cooked.
- In same pan, saute sliced garlic with 2 tbsp. butter for 1 min and then deglaze pan with white wine. Add chicken broth, lemon juice, capers, parsley and artichoke hearts. Simmer sauce for 5 minutes and season with salt and pepper as needed.
- Add chicken escalopes back to pan and simmer all ingredients together until sauce thickens.
- Remove chicken to a beautiful serving platter and top with artichoke/ caper sauce and lemon slices.
- Delicioso!!
