Serves 4
2 pounds boneless, skinless chicken breasts, cut into two inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 cup flour
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
3 shallots, chopped
3 cloves garlic, finely chopped
1 package raw baby artichokes (about 15)
1/2 pound shitake mushrooms
1/2 cup white wine
1 cup chicken stock
1 teaspoon fresh sage, finely chopped
Juice from 1/2 lemon
2 tablespoons butter
Trader Joe’s Lemon Pepper Pappardelle Pasta, cooked according to package directions
Peel all of the outer leaves from artichokes until just the yellow center remains. Cut green tops and stems off and cut in half. Keep in a bowl of water with 3 tablespoons lemon juice until ready to use to keep from browning.
Put flour, salt and pepper on a plate and mix lightly. Wash chicken and pat dry. Heat olive oil and butter in skillet with metal handle over medium high heat. Dredge each piece of chicken in flour and put in hot skillet in small batches. If you overcrowd the chicken it won’t brown properly so be patient.
Cook chicken until brown, about four minutes on each side. The chicken will not be fully cooked. Place cooked chicken on a plate. Turn heat down to medium and cook artichokes in skillet for about 7 minutes or until tender. Add a little more olive oil and add shallots, garlic and shitake mushrooms to skillet. Cook for about four minutes.
Add wine and whisk skillet to deglaze it. Add chicken stock and sage and bring to a simmer. Add the chicken, artichokes, lemon juice and butter and stir. Put skillet in 350 degree oven while pasta cooks (or simmer on stove top).
Serve over pasta. Top with fresh grated Romano cheese if desired.
