Mediterranean Champagne Chicken With Artichoke Hearts and Olives

- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
4
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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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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!
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