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Caruso's Italian Ristorante Chicken Palermo



  • 4 chicken breasts, pounded thin and dredged in flour
  • 1/2 cup oil (for frying)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1/2 cup chicken stock
  • 1/2 cup peas
  • 1/2 cup pepperoncini
  • 1/2 cup artichokes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side.
  2. Discard frying oil.
  3. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.
  4. Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona


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