Chicken Cutlets with Grilled Artichokes and Cherry Tomatoes
Serves 8 as a secondo
1 jar (19.40 ounces) La Cerignola da una volta grilled artichokes
2 to 2 1/2 pounds 1/8-inch thick chicken breast cutlets (16 slices)
Flour for dredging
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, minced
1 can (14 ounces) Pomilla cherry tomatoes
1 tablespoon flat-leaf Italian parsley
Drain the artichokes and pat dry with paper towels. Cut each choke into 8 slices. Set aside.
Lay the chicken on a work surface in a single layer. With a smooth scaloppine pounder, press the slices to a uniform 1/8-inch thickness; do not pound the slices. Season lightly with salt. Dust lightly with flour.
In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until the foam subsides. Add the cutlets and cook for about 8 minutes, turning to brown on both sides. Reduce the heat if they are browning too fast. Transfer to a platter.
Repeat with the remaining butter, oil, and chicken cutlets. Transfer to the platter.
Add the onion to the pan and cook for about 1 minute. Add tomatoes with their juice. Scrape the pan bottom. Cook, pressing the tomatoes gently to squash, at a brisk simmer for about 5 minutes, or until a sauce forms. Stir in the artichokes. Return the chicken cutlets to the pan. Sprinkle on the parsley. Spoon some of the sauce over the cutlets. Season to taste with pepper. Simmer for about 5 minutes, or until the chicken is cooked.
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