juice, of 1/2 lemon
3 artichokes, large
3 tablespoon(s) olive oil
6 chicken, breast fillets
50 g all-purpose flour
2 onions
80 g white wine
200 g stock, chicken
4 teaspoon(s) tarragon, fresh, finely chopped
60 g butter


1.Clean the artichokes and place them in a bowl full of water and the juice from half a lemon so that they don’t darken in color.
2.Slice the chicken breasts in half, lengthwise, and place between two sheets of plastic wrap. Beat them with a meat tenderizer until they flatten to 1 cm thick, to become as thin as schnitzel.
3.In a large bowl, combine the flour, salt and pepper.
4.Place a wide pot over high heat and add 1 tablespoon of olive oil.
5.Dredge the chicken fillets in flour on both sides and tap them to release the extra flour.
6.Sauté the first 3 chicken fillets for 3 minutes on each side. Transfer to a plate and repeat the same process for the next 3 fillets. Transfer to the plate.
7.Add the remaining olive oil to the pot. Thinly slice the onion and sauté for 4-5 minutes. Drain the artichokes, add them to the pot and sauté for 3 minutes.
8.Add the wine and let it evaporate for 2-3 minutes, until the alcohol evaporates. Add the stock and estragon and cook for 5 minutes. Add the chicken and cook for 5 minutes. Season to taste and remove from heat.
9.Add the butter and mix until it melts and serve.

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