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
- Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown,
about 2 minutes per side.
- Discard frying oil.
- Add wine, butter, chicken stock, peas,
pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.
- Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8
Makes 4 servings.
Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona