Chicken And Artichokes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 split chicken breasts, pounded thinly
  • 1/2 cup all-purpose flour
  • 3 tablespoon olive oil, plus more for the pasta
  • 1 onion, cut in half and thinly sliced
  • 1/2 cup white wine
  • two 8-ounce jars of artichokes
  • 2 cup chicken stock
  • 3 tablespoon butter
  • one package of thin spaghetti
  • 1/2 cup grated parmesan cheese
  • minced parsley, for garnish
  • salt and pepper, to taste
Directions
  1. Preheat the oven to the lowest temperature possible.
  2. Season each chicken breast with salt and pepper and coat evenly with the flour. In a large skillet (preferably a cast-iron pan if you have one), heat the 3 tablespoons of olive oil to medium-high. Sauté the chicken breasts until cooked through and they have a nice golden crust, about 3 minutes a side. "Pounded thinly" can be loosely interpreted, so you may need to cook the chicken longer depending on how thick yours is. When the chicken is done, remove it to a baking sheet and put in the oven to keep warm.
  3. Add the onions to the pan and sauté until soft and translucent, about 5 minutes. Deglaze the pan with the white wine, scraping up the browned bits from the chicken as you do. Let the wine reduce until almost dry, about 4 minutes, and then add the artichokes. Sauté until heated through. Add the chicken stock and bring to a boil. Reduce the heat to low and let the sauce simmer until it thickens, about 10 minutes.
  4. Meanwhile, while you're making the sauce, cook the pasta according to the package instructions. A minute before you drain the pasta, take a mug or a measuring cup and scoop out about ½-1 cup of the pasta water and set aside. Drain the pasta and add back to the pot and add the pasta water and grated Parmesan cheese. Add a pinch or 2 of the parsley and toss well. Once the pasta is ready and the sauce has thickened, remove the chicken from the oven and serve with both.