I can see how this recipe appeals to those who are looking for a simple and easy way to get dinner on the table fast, but the taste would be so much better with a few modifications and a little more effort. First, never use commercial cooking wine - ever! It's the poorest quality you can buy. Instead, opt for a good quality dry wine (either red or white) you would enjoy drinking tableside. The better the ingredients, the better the outcome. Second, I suggest sauteing seasoned chicken cutlets in a tablespoon or two of olive oil or the artichokes marinade until evenly browned. Then toss in some onion and garlic along with fresh sliced mushrooms and cook until soft. Next, deglaze the pan with the wine, and reduce a bit to cook off the alcohol and thicken the sauce. Then add the artichoke hearts (quartered or roughly chopped), simmer until heated through and the flavors marry. Finally season to taste with salt, pepper, and a little fresh minced thyme and/or parsley. Done in under a half hour and much more magical than dried out baked chicken.
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I can see how this recipe appeals to those who are looking for a simple and easy way to get...