Mm Mm GoodThis afternoon, as my wife and I were tuning in to watch the Pack decimate the Vikings, the TV was already on PBS and a cooking show was on. (go fig.. me watching cooking shows on PBS) Nick Stellino was making two different types of scallopini: a veal and a chicken and that with two different sauces. Well, while we were watching the Green Bay Packers decimate... ok, mildly thrash... the Vikings we agreed to try to re-create one of his dishes. Let's say that it was more than successful. My variation on one of the sauces is now a "family recipe." And so we thought it was a good oen to share with you all. Also, Javagonzo's family will soon be moving. That's right: we bought a house. (We'll be staying in the same town) So, more of that to come later. Here's the recipe. Chicken Scallopini with Artichoke Cream Sauce (I won't try to give the Italian name)
(serves ~4)
3 large, boneless, skinless chicken breasts qaurtered and pounded flat in a ziplock bag with a saute' pan
1/2 cup heavy cream warmed in the microwave for a few seconds
1/4 cup white wine
1/4 cup chicken stock
1 can whole artichoke hearts (7 - 9 pieces), drained and coarsely chopped
~1 cup flour
1 tsp Old Bay seasoning
1 tsp red pepper flakes
1 Tbs minced garlic
2 Tbs fresh basil, finely chopped
1/2 tsp each of dried oregano and thyme
olive oil
1 Tbs ratio cornstarch slurry To make the scalopini chicken, butterfly each breast and then halve each butterflied piece. I use a one-gallon ziplock bag and place a few pieces in it at a time, sealing it and pounding the pieces flat with the back of a small fry pan. Heat about 2 Tbs of olive oil over medium heat in a saute' pan. While heating the oil, mix the flour and Old Bay seasoning and distribute to a shallow baking dish; use this to dredge the flattened chicken. Lightly dredge and shake off excess flour mixture from each piece; place on a cookie sheet until oil is heated. When the oil is heated, carefully add chicken to oil, placing it away from you; do three to four pieces of floured chicken at a time, cooking 1.5 - 2 minutes per side. Add a tablespoon of oil to each successive frying session (yes... you're frying... it's fine... now get over it and enjoy this dish) When the chicken is finished, seal all pieces in a foil pouch and place in a warmed over until ready to plate. For the sauce, lower the pan to low heat, add a smidgen more oil, the red pepper flakes and garlic. Stir constantly for about a minute. Raise the heat to medium, deglase with the wine and stock. After simmering for a few moments, add the artichoke and toss to coat with a spook or tongs. Introduce the slurry, stir, followed by the warm cream. Bring bak to a simmer for a minute or two. Serve warm over the chicken. Enjoy!! | 
