Mediterranean Champagne Chicken With Artichoke Hearts and Olives

Name: Mediterranean Champagne Chicken With Artichoke Hearts and Olives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 chicken cutlets; 1 tablespoon olive oil; 3 tablespoons butter; 1 1/2 cups Brut champagne; 1 tablespoon flour; 1/3 teaspoon allspice; 3/4 teaspoon dried basil; 1/3 teaspoon paprika; 1 cup marinated artichoke hearts, drained; 1/3 cup Greek olive, pitted and halved; 2 tablespoons pine nuts

3

Submitted by Dans La Lune

"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..."

Mediterranean Champagne Chicken With Artichoke Hearts and Olives created by Chicagoland Chef du

Ready In:: 35mins
Serves:
Units:

Nutrition Information

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ingredients

4 chicken cutlets
1 tablespoon olive oil
3 tablespoons butter
1 ¹⁄₂ cups Brut champagne
1 tablespoon flour
¹⁄₃ teaspoon allspice
³⁄₄ teaspoon dried basil
¹⁄₃ teaspoon paprika
1 cup marinated artichoke hearts, drained
¹⁄₃ cup Greek olive, pitted and halved
2 tablespoons pine nuts

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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RECIPE MADE WITH LOVE BY

@Dans La Lune

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@Dans La Lune

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photo by Chicagoland Chef du

1/15/2013
photo by Chicagoland Chef du

1/15/2013
review by Chicagoland Chef du

1/15/2013

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!
review by LonghornMama

9/15/2008

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.
review by ebbtide

9/12/2007

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.