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Ingredients:
4 boneless skinless chicken-breast halves
Salt and pepper
Flour for dusting
2 tablespoons olive oil
8 baby artichokes, cleaned and trimmed (or 1 box frozen artichoke hearts)
Juice of 1 lemon
1 cup white wine
1 cup chicken stock
4 cloves garlic, crushed
1 cup shredded parmigiano-reggiano cheese
Preparation:
Butterfly cut each chicken breast and pound to 1/4-inch thickness. Season with salt and pepper and dredge in flour. Heat oil in a large sauté pan and cook chicken for a minute or two on each side to brown. Remove to dish; keep warm. Cut baby artichokes into quarters and toss with lemon juice. Season with salt and pepper; dredge in flour. Add to sauté pan; cook 1 to 2 minutes. Add wine, chicken stock and garlic. Bring to boil. Lower to simmer; add chicken. Cover and simmer 10 minutes until artichokes are tender. Top each chicken cutlet with cheese; cover 1 to 2 minutes until cheese is melted. Serve with pasta or rice.
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Ingredients:
Pastry:
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
2 sticks butter, chilled
1 egg
1 teaspoon distilled vinegar
Water
Filling:
1 cup dark-brown sugar, packed
1 cup light corn syrup
2 sticks butter
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup raisins, plumped in hot water
1 cup walnuts
Preparation:
Pastry:
Mix flour, salt and baking powder in bowl or food processor. Cut in butter; or pulse in food processor until the entire mixture is crumbly. Beat egg with vinegar and add enough water to make 1/2 cup liquid. Add to flour and process until dough forms. Press dough into 2 disks; cover with plastic wrap; chill 20 minutes. Roll dough to 1/8-inch thick; cut into 4-inch circles. Fit into muffin cups; place muffin tins in freezer until ready for filling.
Filling:
Put sugar, corn syrup, butter, eggs, salt and vanilla into food processor; mix until well-blended. Place a few raisins and a few pieces of walnut into bottom of each pastry. Fill each cup three-quarters with filling mixture. Bake at 400 degrees for 15 to 20 minutes or until pastry is light-brown. Cool for a few minutes before removing from pans.
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