Mediterranean Champagne Chicken With Artichoke Hearts and Olives

"Here's what's for dinner! Sauteed chicken cutlets, artichoke hearts, Greek olives, and pine nuts in a flavorful Champagne sauce. Excellent served with arborio rice or small shaped pasta. Enjoy this dish and feel like your sitting in Southern Europe for the evening..."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Dans La Lune photo by Dans La Lune
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat a large skillet on medium heat.
  • Add olive oil.
  • Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
  • Remove chicken and set aside.
  • In pan with drippings, add butter and cook until melted.
  • Add champagne, and turn heat on medium high.
  • Add allspice, basil, and paprika and mix well.
  • Add in flour while continually stirring.
  • Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
  • Add artichoke hearts and olives, and turn heat back to medium.
  • Return chicken cutlets to pan, spooning sauce over them.
  • Lower heat and add pine nuts, lightly mixing them into mixture.
  • Serve chicken with the artichoke, olive, and pine nut mixture over it.

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Reviews

  1. Tried this tonight and it was wonderful! Had no bubbly on hand, so used chardonnay, which worked out fine. Also added some fresh mushrooms to the melted butter and sauteed and this was good, too. All in all, a real gourmet dish and I thank you for sharing.
     
  2. Very easy and very tasty. The only changes I made to the recipe was to lightly dust the chicken breasts with flour so they would brown slightly and toasted the pine nuts. In the future I would use more pine nuts, the taste and crunch they offer is quite nice. I also used Presecco instead of Brut champagne but I suspect any lighter tasting wine would work in a pinch, and I added sliced fresh mushrooms, cuz I like 'em! I served along with Farfallini pasta, very tiny bowtie shaped pasta, they hold the sauce nicely. In order to fully appreciate this dish, you really need to have a little bit of everything on your fork. I suspect if you omit or substitute any of the key ingredients (the briney kalamata olives & marinated artichokes hearts, allspice or pine nuts) you can't possible know how good this is. Thanks for sharing your recipe Dana La Luna!
     
  3. Wonderful! Quick, easy, and beautiful. Made as directed. Served over arborio rice simply prepared with a little sauteed onion and chicken broth. Thanks for sharing the recipe! Made for PAC Fall 2008.
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> I'm half French and half Italian, so that means I love food, I love wine, and I love food with wine! I'm passionate about my cultures and it reflects in my cooking style. I love dishes with complexity, richness, and unique character. I prefer cooking the old fashioned way, with less technology and more elbow grease, but with a new baby I have to sometimes bite the bullet and go with some shortcuts. But for the record, I NEVER use Cool Whip, Crisco, or margarine because I love "whole" foods that are in their unadulterated state... like butter, fresh whipped cream, etc. The real stuff ALWAYS tastes better. Not to mention those substitutes are pretty close to being plastic. As for my personal life, I have a 2 and a half year old girl named Sienna and an 8 month old girl named Mia. My husband and I love to enjoy a home cooked meal together and open a great bottle of red wine. My parents both are wonderful cooks. My father is a seasoning genius, and my mother makes everything taste delicious. They both instilled in me the love of food and the love of the art of food, and that every meal should be a celebrated occasion. The cake used as my "icon" picture... a beautiful mocha genoise, was made by my mother, and is probably at the top of my list for amazing desserts. I would probably eat that for breakfast, lunch, and dinner if it were available to me. Mmmmmm. I have traveled all over Europe and the United States, and also visited Morocco. Marrakesh is magical, France is inspiring, and I wish I could go back! I have truly become a Zaar addict and love searching out the highest rated recipes to share with family and friends. Doing this has saved me a ton of money at the grocery store because I can plan out my meals for the week and make one trip instead of shopping everyday. I love crockpot meals not just for the simplicity, but slow cooking in my opinion brings out remarkable flavor and tenderness and allows ingredients to meld just so. My rating system for recipes are as follows: 5 stars means it was FABULOUS and unique and I'll definitely be making it to impress my guests. 4 stars means it was great and I will be sure to make it again. 3 stars means it was good and served the purpose I needed but I may or may not make it again. 2 stars means I really didn't care for it and probably won't be making it again. It may not just be the taste, but other factors such as preparation involved and it's worth compared to the end result. 1 star means I really did not like this dish and will not make it again. Thanks for your interest and hope you enjoy my recipes! ******************** I first saw this on Karen from Colorado's page... I love it!... I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!
 
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