Chicken carciofi recipe?

Question

Oh, please let there be someone out there who knows how to make this at least similar to the restaurant where I get it! Ok, it's become my favorite FAVORITE thing. I ask for it all the time, even had it at my 40th birthday party. The restaurant where we get it calls it "chicken carciofi". It's chicken b*****s, pounded flat, I think they said it's "scallopine"? The sauce is a lemony, tangy, kind of sauce with artichokes and capers in it. My whole family (except the vegetarian) loves it and I'd like to learn how to fix it--and save $50 on a visit to the restaurant that makes it.

Answer 1

POLLO AI CARCIOFI

20 BABY artichokes, cleaned and acidulated

1 whole boneless, skinless chicken breast

2 oz. pancetta, minced

1/4 cup olive oil

1 large onion, chopped

1 glass white wine

chopped Italian parsley

salt to taste

ground black pepper to taste

fresh bread crumbs

parmesan to taste

Cut the baby artichokes in fours. Place in a pan of water, lemon juice and salt.

Cut the chicken breast into 2-inch strips and set aside.

In a skillet, saute the pancetta in the olive oil.

Add the onions when the pancetta is crispy and saute until the onions are golden.

At this point, add the artichokes and cook for about 5 minutes.

Add the chicken and cook for an additional 3 minutes, then add the white wine, parsley and salt and cook for an additional 3 minutes. When chicken is cooked, the dish is ready. Add the pepper, more chopped parsley, bread crumbs, and sprinkle with parmesan.