Only after just writing the title of this post, did I realise what a complicated name this recipe has! It alone hinders any attempts for this dish to become such a worldwide hit as spaghetti alla carbonara or panna cotta although in terms of flavour and simplicity it would certainly deserve its share of recognition outside the Italian borders. Maybe I’d better have a word about this with the editor of Cucina Moderna (from which this recipe originates). Or maybe the name is in fact a clever strategy to keep this chicken dish an Italian national top secret? If it is, I am now sharing it with the rest of the world anyway, ha!
Errr, anyway, there were a few other slightly more relevant things to point out about this secondo… One of its key ingredients is artichoke. I am quite a fan of the vegetable although I have never really used it in my cooking before (an occasional pizza topping from a tin doesn’t really count in my book). This time my plan was to buy them fresh and learn how to chop them properly. However, after discovering that a couple of fresh artichokes in my supermarket cost nearly as much as a three-course meal in Italy (ok, I may be exaggerating slightly although Helsinki is expensive…), I bought some frozen and more reasonably priced Italian artichokes instead. They were certainly quite handy to use although on a negative side, the art of preparing fresh artichokes hence still remains a bit of a mystery for me.
What I did learn though, was the trick of using flour with your chicken. I have never been a very big fan of schnitzels, chicken nuggets and other fried food. However, in this case the amount of both flour and oil is quite moderate compared to those deep-fried calorie kings. Yet, the flour covering the chicken slices helps them gain more flavour by absorbing the beautiful aromas of artichokes, oranges and lemon. Thus, that is the secret power of flour!
Chicken with Artichoke and Orange Sauce
500 g sliced chicken breast
4 artichokes (fresh or frozen)
2 dl milk
40 g grated parmesan
2 slices of orange zest
1 sprig of mint
30 g flour
40 g butter
extravirgin olive oil
Clean the artichokes (if you are using fresh ones) and chop them into slices and dip them in water with the lemon juice. Melt 20 g of the butter in a pan and add the artichokes. Cook gently for 5 minutes with the orange zest (if you are using frozen artichokes, you can add the lemon juice at this point). Season with salt and pepper, add the milk and continue cooking for about ten minutes (fresh artichokes)/ a few minutes (frozen artichokes) until the artichokes are very soft. Mix one of the artichokes, the sauce and the grated parmesan in a blender, and pour the sauce onto the remaining artichokes.
Cover the chicken slices with the flour (if the fillets of chicken breast are very thick, you can first beat them with a kitchen hammer to make them thinner and then slice and add the flour). Heat some olive oil (~1-2 table spoons) and the remaining butter in a pan and fry the chicken slices for about 5 minutes by stirring occasionally until cooked. Add the artichoke sauce, the mint and season with salt and pepper and let the dish gather flavour for an additional 2-3 minutes. Serve with e.g. mashed potatoes, rise or pasta of your choice.