A few months ago, Hubs and I moved back into the city – the middle of the city to be precise. In addition to having the best Indian food this side of Delhi situated conveniently across the street, we’ve gained all the joys of urban living, from midnight sirens, to outdoor movies, drunk revelers walking home from the bar, fourth of July fireworks, and neighborhood kids running around the block. Amid all this noise, Hubs and I like to venture up, up, and up, again to the roof, where we can take sanctuary and enjoy a break from the world, enjoying a lazy Sunday afternoon nap and/or icy cocktail. Having taken abundant advantage of the grill weather, a recent rainy day brought me back inside to whip up a quick meal the old fashioned way.

Since we had this whole south-of-France vibe happening, thanks to Hubs’ penchant for Euro lounge music (don’t ask), I figured what better thing to take on than chicken cutlets with artichokes, mushrooms, and lemon. Light and delish.

Time commitment: T minus 1 hour

Energy level: 3-4; its a lazy Sunday after all

The must haves:

• Two boneless chicken breasts
• One 8 oz can artichoke hearts packed in water (not oil)
• 1 lemon, halved
• 2 oz shredded parmesean cheese
• 2 large cloves minced garlic
• 8 white or baby bella mushrooms, halved
• 6 oz dry white wine
• 4 oz chicken stock
• 1 egg
• 1.5 cups flour
• 1 tablespoon paprika
• 2 tablespoons thyme
• Salt and pepper

The Steps:

• Open the can of artichoke hearts and drain the water, place the artichokes on top of paper towels to dry
• Slice the chicken breasts in half to make them flat and thin
• Wrap chicken breasts in plastic and pound them with a rolling pin or other flat, heavy object until they are 1/4 inch thick

 

• Combine your flour, paprika, and half the thyme

• Whisk the egg
• Heat a large skillet on medium with 1 tbs olive oil
• Sprinkle the chicken with salt and pepper
• Drag the chicken through the flour mixture on both sides
• Dip the chicken in the egg
• Drag the chicken through the flour once more and place in the pan

• Cook 3 minutes per side, or until golden brown

• Remove chicken from pan and set aside
• Add one tbs olive oil to the pan
• Place artichokes, mushrooms, and garlic in pan and cook for 5 minutes – be careful not to burn the garlic
• Add half the wine and half the chicken stock

• Turn up the heat to medium high and cook for 5 minutes or until half the liquid burns off
• Add the remaining wine and stock
• Reintroduce the chicken and squeeze the lemon juice in the pan

• Cook for another 5 minutes or until half the liquid burns off
• Turn off heat, plate, and garnish with lemon slices and thyme