Chicken Luca is a traditional chicken dish eaten in Northern Italy. The flavors are distinguished and bold. The dish is almost too pretty to eat.
MAKES 2 TO 4 SERVINGS
- One pound boneless chicken breasts
- 2 cups all purpose flour
- Salt and freshly ground black pepper
- 1.5 ounces extra virgin olive oil
- 3 tablespoons butter
- ½ cup white wine
- 1 cup artichokes or one 14 ounce can of quartered artichokes
- ¾ cup sun-dried tomatoes
- ½ cup capers (drain the juice)
- One 14 ounce can of chicken broth
- ½ to 1 lemon, cut in half
- Lay the chicken breast out flat on a cutting board and lightly pound the chicken breast if it is too thick.
- Add 1 teaspoon salt and pepper to all purpose flour and mix it all up.
- Lightly dust each side of the chicken breast into the flour.
- In a 10 to 12 inch sauté pan, heat 1.5 ounces of extra virgin olive oil over medium heat until the oil begins to lightly sizzle. Add the chicken breast into the pan and sauté until each side of the chicken breast is a light golden brown.
- Once each side of the chicken breast has cooked for several minutes and each side is golden brown, add 2 of the 3 tablespoons of butter into the pan.
- Add the white wine and let is simmer for 45 seconds.
- Add the artichokes and capers and let them sauté for 30 seconds.
- Add chicken broth.
- Cook until chicken is cooked internally, then squeeze ½ or a full lemon.
- Add the final 1 tablespoon of butter into the pan and let it cook until the butter dissolves and sauce begins to reduce or thicken. (The butter will tighten up the sauce)
- Once the dish is ready to be served place one to two chicken breasts on a plate and place the artichokes, sundried tomatoes and capers on top of the chicken.
- Chicken Luca can be eaten alone or can be very complimentary on a bed of mashed potatoes or orzo rice.
- A nice bottle of Sonoma Cutrer Russian River Valley or Santa Margherita Pinot Grigio would go very well with this dish.
Buon Appetito!!
