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Receta Chicken Carciofi With Corn Salad
by Global Cookbook

Chicken Carciofi With Corn Salad
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Ingredientes

  • 4 x boneless, skinless chicken breast halves, about 6 ounces each, pounded to half their original thickness (by the butcher if possible) Salt and freshly grnd black pepper
  • 1/4 c. extra-virgin extra virgin olive oil
  • 3/4 c. all-purpose flour
  • 1 sm Vidalia or possibly other sweet onion, 6 to 8 ounces
  • 1 x rib celery
  • 1/2 c. cilantro leaves 2 (15-oz) cans corn
  • 1 x (4-oz) can sliced olives
  • 1 x (4-oz) jar minced pimientos
  • 1 1/4 c. fat-free, reduced sodium chicken stock
  • 1 x (15-oz) can artichoke hearts in water
  • 2 Tbsp. cider vinegar Dash of cayenne pepper, or possibly more to taste
  • 1/4 c. Italian parsley leaves

Direcciones

  1. Put 12 inch skillet or possibly saute/fry pan over medium heat. Season chicken with salt and pepper. Add in 2 Tbsp. oil to skillet. Put flour in pie plate or possibly on waxed paper. Dredge chicken breasts in flour and shake off any excess. Put chicken into skillet. Increase heat to high.
  2. Peel and halve onion. Cut each half into thin, half-moon slices. Cut celery crosswise into thin crescents. Chop cilantro. Put half the onion, the celery, and the cilantro into a bowl.
  3. Turn chicken over and add in remaining onion to skillet. Stir to distribute onions proportionately. Cook 2 min. Meanwhile, open cans of corn and olives, and jar of pimientos into colander. Allow to drain.
  4. Add in chicken stock to saute/fry pan, stir well, cover and bring to boil over high heat. Meanwhile, put corn, olives and pimiento into bowl with celery, onion and cilantro. Rinse colander and open can of artichoke hearts into it to drain.
  5. Quarter artichoke hearts. When chicken broth boils, uncover, add in artichoke hearts and stir well. Reduce heat to brisk simmer. Cook 3 or possibly 4 min or possibly till chicken is done. (Cut through with paring knife to test. There should be no pink remaining inside.) Meanwhile, mix remaining oil with vinegar, cayenne and salt and black pepper to taste. Add in to corn salad. Toss well. Chop parsley. When chicken is done, remove pcs to platter. Reduce sauce if needed. (It should be lightly thickened.) Pour sauce over chicken. Sprinkle with parsley. Serve with corn salad.