Recipe help: How to make Chicken Corinthia? I know it has chicken, artichoke, white wine, cheese, red pepper??
I think the chicken is tossed in flour, cooked in a pan and baked with all the ingredients. I just didn’t know in what order and how to do this. Anyone have a specific recipe or have heard of this?
Tagged with: flour
Filed under: All Things Wine
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Never heard of that dish; I wonder if it’s one invented or renamed by a local restaurant in yoru area?
One of the recipes belo wmay get you close… you can doctor either of them up by adding red bell peppers (or was that crushed red pepper?), artichokes; omitting capers; or topping w/ parm cheese when done.
Chicken with Artichokes & Mushrooms
2 tsp. plus 1 Tbsp. olive oil
2 oz. prosciutto, cut in thin strips
1½ lb. boneless, skinless chicken thighs
1 (9 oz.) pkg. frozen artichoke hearts, thawed and drained
1 (6 oz.) pkg. cremini mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. snipped fresh tarragon
2 Tbsp. all-purpose flour
1 (14 oz.) can reduced sodium chicken broth
1 Tbsp. white balsamic vinegar
Fresh tarragon sprigs (optional)
1. In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.
2. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
3. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.
–BH&G
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CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
– Giada DeLaurentiis