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Vinny Testa's Restaurant Chicken Carciofi

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • Dusting flour
  • Lemon
  • Roasted red bliss potatoes
  • Chef vegetables (premium vegetable mix)

Directions:

  1. Heat 12-inch sauté pan with oil. Season the chicken with salt and pepper, dredge chicken in flour and shake off excess. sauté chicken until golden brown on one side, turn over and add shallots. When shallots begin to turn translucent, add artichoke, tomatoes and mushrooms. Pour off excess oil and deglaze with white wine. Reduce until almost dry. Add chicken stock, one sage leaf, and mound in butter. Add lemon wedges, and season with salt and pepper. Reduce by half.
  2. On a 13-inch platter, lay out the chicken to cover the platter. Pour sauce over chicken. Garnish with sage leaves. On an 11-inch oval platter, place potatoes on one end and chef's vegetables on the other.

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