Chicken Madison
 
 
Author:
Ingredients
  • 6 thin chicken cutlets (they come butterflied in my store, I usually cut them in ½ down the center).
  • whole wheat flour
  • 4 cloves garlic, smashed
  • 2 garlic cloves, minced
  • 1 box crimini mushrooms, cleaned and sliced (not too thin)
  • 1 12 oz bag of frozen artichoke hearts, slightly defrosted, cut in half lengthwise
  • 1 Tbsp tomato paste
  • 1  7 ounce jar of sun dried tomatoes, drained and sliced, 2-3 tbsp of oil reserved
  • ½ - ¾ cup white wine
  • ¾ - 1 cup chicken stock, low sodium
  • 1 tsp fresh thyme, chopped
  • ⅓ cup fresh parsley, chopped
  • Salt & Pepper
  • Olive oil
  • 1 Tbsp butter, optional
Method
  1. Heat a few tablespoons of olive oil in a large skillet over medium heat.  Add 2 smashed garlic cloves, to season the oil.  Season chicken with salt & pepper and coat in the flour, tapping off excess.  Add some of the chicken to oil, being sure not to overcrowd the pan, cooking them until golden brown on each side.  Remove from skillet and transfer to a plate.  Be careful to watch the cloves of garlic and be sure to remove them once they appear to be getting too golden.  You don't want them to burn.  Repeat with remaining chicken and smashed garlic.
  2. In the same skillet you just cooked all the chicken in add the oil you reserved from the sun dried tomatoes.  Into that oil add the artichoke hearts and cook, stirring occasionally, for 3-4 minutes.  To the artichokes add the sliced mushrooms and cook for 3-4 minutes, or until they start to soften a bit.  Next, add the tomato paste and garlic and stir into the vegetables, cooking for 2-3 minutes.  At this point I usually add some salt and pepper.  Next comes the liquids...add the wine first, allowing it to simmer for a few minutes.  Finally add the chicken stock and the fresh thyme.  Allow liquids to simmer together for 4-5 minutes.  To thicken this liquid mixture a bit, add approximately 1-2 tablespoons of the leftover whole wheat flour to the skillet, whisking to mix.
  3. Add the chicken cutlets back into the skillet, nestling them all in under the veggies, gently, as best as you can.  Ideally you want most of the chicken to be submerged into the liquid.  It is ok if the tops of a few pieces are not submerged.  If you feel you need a bit more liquid, add some more chicken stock.  Put a cover on the skillet, lower heat to low and gently simmer for 15 - 20 minutes, or until the chicken is cooked through.  Once cooked, turn off heat and add the parsley.  If you so choose, you can also add the butter, just to finish the sauce a bit.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2011/12/14/chicken-madison/