Author Notes: This recipe is from my Italian mother in law. It's delicious and pretty easy. For an even easier version use bottled artichokes that are preserved in olive oil. —Flirty Foodie
pound chicken cutlets (about 7-8 pieces), flattened to 1/4 inch if needed
cup shaved Parmesan cheese
teaspoon fresh parsley, finely chopped
cup white wine
tablespoons olive oil
cup all purpose flour
- Add 2tbsp olive oil and garlic clove into large pan. Heat over medium fire.
- In the meantime, pour 1/3 cup of wine in a bowl with approx. 1 1/2 cups of water (enough to cover artichokes and then some). Peel, clean and cut the artichokes into 8 pieces each. Place sliced artichokes in water as you go along to prevent them from turning brown.
- Pat dry sliced artichokes. Remove garlic clove from oil. Add artichokes and 1/3 cup of wine to pan. Cook over medium-high heat until wine evaporates out. Add salt, pepper and 1/4 cup of water to pan, cook until artichokes are slightly tender and water has evaporated out. Mix in diced parsley. Set cooked artichokes aside in a bowl.
- In a plate add one piece of chicken tender, salt and pepper each side. Place two slices of artichoke and two slices of Parmesan cheese on each piece of chicken, roll closed. Secure edges with toothpick.
- Heat 3 tbsp olive oil, garlic clove, and bay leaf in a large pan over medium. While pan is heating, place flour into a shallow bowl. Cover both sides of chicken "rolls" with flour.
- Once all pieces of chicken have been floured place in now hot pan, brown both sides. Add remaining wine and cook till evaporated out. Remove garlic. Add remaining artichokes and 1/4 cup of water. Cook for 5 more minutes, until chicken is cooked through. Stir in remaining Parmesan cheese. Check for salt and pepper. Remove bay leaf and toothpicks if you prefer. Serve and enjoy!
- This recipe was entered in the contest for Your Best Chicken