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Pollo al verdicchio

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December 12, 2007

Serves 4

1 1/2pounds boneless chicken cutlets
1/2cup flour
Salt and pepper, to taste
4tablespoons olive oil
4tablespoons unsalted butter
1/4pound button mushrooms, thinly sliced
1/2cup white wine
1jar or can (about 16 ounces) roasted red peppers, sliced
1can (about 14 ounces) artichoke hearts in water, drained and quartered
1cup chicken stock
Juice of 1 lemon
2tablespoons chopped fresh parsley

1. Place the cutlets between 2 sheets of plastic wrap. On a cutting board with a mallet or the bottom of a heavy skillet, pound the cutlets until they are quite thin. Dust them with flour, salt, and pepper.

2. In 2 large skillets, heat 2 tablespoons oil in each until hot. Add 2 tablespoons butter to each. When it foams, divide the cutlets between the pans. Cook them over medium-high heat for a few minutes on each side or until they are golden brown. Remove them from the skillets and transfer to a platter.

3. Add the mushrooms to one of the skillets. Cook, stirring, for 4 minutes or until the mushrooms release their liquid. Pour the wine into the mushrooms. Cook, scraping the bottom of the pan, for 2 minutes. Tip the mushroom mixture into the second skillet and cook, scraping the bottom of the pan, for 2 minutes more.

4. Return the cutlets to the skillet of sauce. Add the roasted peppers, artichoke hearts, chicken stock, and lemon juice. Bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 10 minutes or until the sauce is well flavored.

5. Transfer the chicken to a platter. Leave the lid off the pan. Let the sauce simmer steadily for 5 minutes or until it reduces slightly. Spoon the sauce over the cutlets and sprinkle with parsley. - Adapted from Caffe il Cipresso

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