Chicken Scaloppine on a bed of Baby Arugula with Lemon Braised Artichokes and Papperdelle
Apr. 20, 2013 11:43 am
Updated: Apr. 23, 2013 6:21 am
Hmmmm... fresh artichokes! This week got three superb looking artichokes with the farm box and wondered just what we'd do with those babies. Had some homemade dried pappardelle left over too and thought well why not put them together with some thin sliced
chicken and lemon? It would be wonderful to have some of the baby Italian artichokes that should be showing up in the markets in Italy right now where you can just about eat the whole thing, but well I'm not in Italy and these look pretty good. The recipe
I concocted is Italian [or EYE-talian as my Mother-in-Law would say :) ] so expect some parmesan, white wine and lemon to toss with pasta. The artichokes are medium size, not too much purple tips in the middle so fortunately, a lot of edible parts.
The Artichoke Prep:
Heat your oven to 375.
To a bowl filled with water, large enough to hold all the artichoke pieces squeeze in the juice of one lemon. Save the lemon halves. Prepare the artichokes by peeling back all the outer leaves until the inner leaves are almost all yellow with green tips. Cut
the top of the artichoke off, wipe with a piece of lemon and cut back the base and stem to remove all the green down to the white. Cut the choke in half and then in half again. With a spoon (or your favorite method) remove the fuzzy choke at the base and cut
out any pointy purple tips in the center core. Immediately plunge the choke quarter into the lemon water. Repeat for the other quarters and the remaining chokes.
2 TBSP olive oil
2 TBSP unsalted butter
1/4 cup fresh squeezed lemon juice
1/2 cup dry white wine
1/4 cup Parmesan
1 TSP fresh chopped thyme
1 TSP minced garlic
1 TSP sea salt
Few grinds of pepper
To a small oven proof pot, add all the ingredients for the braising liquid, heating a bit just to melt the butter. Swirl and combine. If you're watching your calories, you can up the olive oil to 1/4 cup and leave out the butter. Add the artichoke pieces to
the pot and stir and mix well. Bring the liquid to a quick boil and then cover and place into the oven for 45 minutes. Alternatively you could lower the heat and braise the chokes on the stovetop until tender but I prefer to cook them in the oven. When done,
remove from oven and set aside to cool with the lid on.
The Chicken and Pasta Prep:
Heat your oven to 175-200 and place a baking sheet inside with a sheet of parchment paper. The oven will be used to keep the scaloppine warm while you finish the dish. Get three bowls/plates out and to one add two eggs beaten with 1 TBSP of water, to the second
add AP flour, 1 cup or more enough to dredge the chicken and to the third, add 1 1/2 cups of breadcrumbs mixed with 1/2 cup of shredded parmesan cheese, a few pinches of dried Italian oregano, a few pinches of basil and 1 TSP of sea salt. Note that the quantity
of the flour and breadcrumb mix will depend on how many chicken pieces you will prepare. The above should do 4 large pieces.
Heat a few tablespoons of olive oil in large heavy bottom saucepan on medium heat. Get a large pot of salted water ready to cook the pasta
Note on the chicken: you could do the standard thing of taking a chicken breast and beating the heck out of it to get it down to a 1/4" thickness or do what I do and lazy out and get scaloppine cuts from the butcher or have the butcher do it for you. Either
way, your choice but you want scaloppine cuts of white meat breast about 1/4" thick.
Ok, salt and pepper each side of the chicken pieces, then take a chicken piece, dredge in the flour to coat, shake off excess flour and dunk in the egg mixture coating well. Now lay the chicken into the breadcrumb mixture, turn over and press the crumbs into
the meat to coat well. Put the breaded chicken into the pan and cook for 3-4 minutes on each side until well browned. Remove the chicken from the pan onto the parchment paper on the baking sheet in the oven. Repeat for the remaining chicken pieces.
You need to time your pasta. If you are using dried store bought pasta (linguini, fettuccine, pappardelle) remember to time the 10 or 12 minutes it will take to get the pasta to al dente so that the pasta will be ready for the next step. Fortunately your scaloppine
will be heated and ok in the oven for this process. For this prep, I had some fresh made pappardelle that I had made the night before for my
pasta made with green chard. If you want to make the green pasta that's in this dish, the recipe/method is in the above link.
Taking it home, the plating:
With paper towels, wipe out the sauce/frying pan you used for the chicken and pour in the artichokes and braising liquid on medium heat. Begin to reduce the liquid by half.
Get however many plates you are setting for (2, 4) and lay a small bed of baby arugula to one side of each plate.
When the liquid in the pan has been reduced somewhat (not too much), take the chicken out of the oven and lay a piece on top of the arugula on each plate. Take a few artichoke pieces from the pan (2) and lay on top of the chicken. Put the remaining artichokes
as a side on each plate. Now add 1 TBSP of butter to the remaining liquid in the saucepan and mix in to tighten it up. Put a TBSP or so of the sauce on each chicken piece. Drain the pasta reserving 1/3 cup of the pasta water and add to the sauce pan and mix
well along with 1/2 cup of grated parmesan. If you need to make it a bit saucier, add some of the pasta water but hopefully you won't need to. Plate with the chicken and enjoy!
Chicken Scaloppini with Lemon Braised Artichokes and pappardelle
Artichokes in braising liquid