Lemon Herb Chicken Scaloppine with Artichoke Hearts
Delight your taste buds with this refreshing and zesty Lemon Herb Chicken Scaloppine, complemented by tender artichoke hearts. This dish features succulent chicken breasts pounded thin for optimal tenderness, coated in a light flour dredge and expertly seared to a golden brown. The citrusy sauce, infused with the earthy flavors of marjoram and the distinct taste of dry vermouth, brings the dish together, while garlic adds depth. Serve it over a bed of rice or alongside crusty bread to soak up the delicious sauce. Perfect for a weeknight dinner or to impress guests at your next gathering, this recipe is sure to become a family favorite.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
flour
1/4 cup (for dredging)
salt
to taste
pepper
to taste
chicken breasts, boneless and skinless
4 (pounded to 1/4 inch thick)
butter
2 tablespoons (for cooking)
vegetable oil
1 tablespoon (for cooking)
garlic clove
1 (minced)
chicken broth
1 cup
dry vermouth
1/4 cup
dried marjoram
1/4 teaspoon
bay leaf
1
artichoke hearts
1 (16 ounce) can (drained and quartered)
lemon slices
8 (thinly sliced)
Instructions
1
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture until evenly coated, shaking off any excess flour.
2
In a large frying pan, melt the butter with the vegetable oil over medium heat. Once hot, add the coated chicken breasts to the pan in a single layer. Cook for about 4 minutes on each side, or until the chicken is lightly browned and cooked through. Once cooked, remove the chicken from the pan and keep it warm by covering it loosely with foil.
3
Add the minced garlic to the same pan and sauté for about 1 minute, or until it becomes fragrant and translucent. Carefully pour in the chicken broth and dry vermouth, scrapping up any browned bits from the bottom of the pan. Stir in the dried marjoram and bay leaf, and bring the mixture to a gentle boil.
4
Return the chicken to the pan, and add the drained and quartered artichoke hearts, along with 4 of the lemon slices. Cover the pan and reduce the heat, allowing it to simmer for 10-15 minutes until the liquid starts to thicken and the flavors meld beautifully. Remember to discard the bay leaf and the used lemon slices before serving.
5
To serve, arrange the chicken and artichoke hearts on a large platter. Spoon the sauce over the top and garnish with the remaining lemon slices for a bright and appealing presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Herb Chicken Scaloppine with Artichoke Hearts?
It is a zesty and refreshing dish featuring thin chicken breasts, artichoke hearts, and a citrusy sauce infused with marjoram and dry vermouth.
How many servings does this recipe provide?
This recipe makes 4 servings.
How thin should the chicken breasts be pounded?
The chicken breasts should be pounded to a thickness of 1/4 inch.
What ingredients are used for the flour dredge?
The dredge consists of 1/4 cup of flour, salt, and pepper to taste.
What type of fat is used to sear the chicken?
A combination of 2 tablespoons of butter and 1 tablespoon of vegetable oil is used.
How long should the chicken cook in the frying pan initially?
Cook the chicken for about 4 minutes on each side until lightly browned and cooked through.
How much garlic is included in the recipe?
The recipe calls for 1 minced garlic clove.
What liquids are used to create the sauce?
The sauce is made using 1 cup of chicken broth and 1/4 cup of dry vermouth.
What herb provides the earthy flavor in this dish?
Dried marjoram is used to provide an earthy flavor profile.
How many lemon slices are required in total?
A total of 8 thinly sliced lemon slices are needed.
When do I add the artichoke hearts?
Add the drained and quartered artichoke hearts when you return the chicken to the pan before simmering.
How long should the dish simmer?
The dish should simmer covered for 10 to 15 minutes.
Should I discard any ingredients before serving?
Yes, discard the bay leaf and the 4 lemon slices that were used during the simmering process.
What is the recommended way to serve this chicken?
It is best served over a bed of rice or with crusty bread to soak up the sauce.
Can I use fresh artichokes instead of canned?
The recipe specifies one 16-ounce can of artichoke hearts, but you can use cooked fresh hearts if preferred.
What is the purpose of the dry vermouth?
Dry vermouth adds a distinct herbal and citrusy depth to the pan sauce.
How should the chicken be kept warm while making the sauce?
Cover the cooked chicken breasts loosely with foil while you prepare the garlic and sauce.
What should I do after adding the broth and vermouth to the pan?
Scrape up any browned bits from the bottom of the pan to incorporate that flavor into the sauce.
How many lemon slices are used for the final presentation?
The remaining 4 fresh lemon slices are used to garnish the platter.
Is this recipe suitable for a weeknight dinner?
Yes, it is designed to be easy enough for weeknights yet impressive enough for guests.
What type of chicken is best for this recipe?
Boneless and skinless chicken breasts are recommended.
Does the recipe contain fiber?
While the specific nutritional data is not provided, the artichoke hearts contribute some fiber to the dish.
How many ingredients are in this recipe?
There are 13 ingredients in total.
What flavor does the bay leaf add?
The bay leaf adds a subtle floral and herbal aroma to the simmering liquid.
Should I shake off excess flour from the chicken?
Yes, always shake off excess flour to ensure a light, even coating that doesn't become gummy.
What does 'scaloppine' refer to?
Scaloppine refers to thinly sliced meat, in this case chicken, that is dredged in flour and sautéed.
Can I substitute the vegetable oil?
Yes, any neutral high-heat oil or olive oil can be used as a substitute.
What should the texture of the sauce be?
The sauce should thicken slightly as it simmers with the chicken and artichokes.
Is the garlic sautéed for a long time?
No, sauté the garlic for only about 1 minute until it becomes fragrant and translucent.
What tags are associated with this recipe?
Associated tags include chicken, scaloppine, lemon, artichokes, dinner, healthy, easy, family, and italian.