Friday, April 8, 2011

Crispy Chicken with Artichoke Heart White Wine Sauce

A dish inspired by a bag of frozen Artichoke Hearts at Trader Joes.  This meal was enjoyed with Irene who is visiting for the night!  

  • 2 Chicken Breast Pieces
  • 2 eggs
  • Palm full of Parmesan Cheese
  • Juice from 1 Lemon
  • Splash of Chicken Broth
  • Salt and Pepper to taste
  • 2 Cups of Whole Wheat Bread Crumbs

Mix the egg, cheese, lemon juice, chicken broth, salt and pepper into a shallow bowl.  Place chicken in the mixture and coat both sides of the chicken.

Place the Bread Crumbs in a shallow bowl and coat the chicken.

Place the chicken on a cookie sheet, drizzle the chicken with Olive Oil and bake at 350 for about 30 minutes.  I accidentally broiled them for the first 10 minutes and this made the chicken very crunch which turned out great!!!

If you regularly cook for kids, you could make the chicken until this point and serve with your child's favorite dipping sauce. I think my niece and nephew Sara and Sam will enjoy this!!!

For the Sauce:
  • 1/2 yellow Onion chopped.
  • 4 cloves of Garlic chopped.
  • 1 cup chopped baby bella mushrooms
  • 1/2 - 3/4 cup Chicken Broth
  • 1 1/2 Cups Whole Whipping Cream
  • 1 Cup of Spinach
  • 3 Mini Lemons- juiced
  • Palm full of Parmesan Cheese
  • 1/2 bag of Frozen Artichoke Hearts 
First cook down the Oinon, Garlic and Mushrooms.  Once tender, add a dash of Olive Oil, then Chicken Broth, Whipping Cream, Lemon Juice, Cheese... simmer until thickened.  If the sauce isn't thickening add a spoonful of flour. Add the Frozen Artichokes and Spinach leaves just before done.

Enjoy!  Also, we served with a side of Chicken Apple Sausage!  Delicious!


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