Want to WOW your guests (maybe your in-laws) or have a romantic meal at home with your honey…(Valentines Day is right around the corner)??? THIS is the dish you want! I found this recipe in a magazine a few years ago. I tore out the page so I can’t tell you what magazine it came from but I do know it’s a Gallo Family Vineyards recipe. Bottom line, I am completely in love with it! I have yet to find another dish so flavorful. You will have to put a little more elbow grease into this dish but for a special occasion, it is perfect. For the most part, this recipe is perfect untouched, but there are a few things I have altered slightly and of course I wrote my own detailed instructions.
3 Tbsp olive oil
4 oz prosciutto ham, thinly sliced and coarsely chopped (I find mine in the deli section pre-sliced and pre-packaged.)
3/4 stick butter, divided (I only use 1/2 the stick, but sometimes more butter is better)
1 Tbsp garlic, minced
2 Tbsp capers, rinsed and drained
Small (6.5 ounces) jar marinated artichoke hearts, drained
1 cup Chardonnay
1 lemon, washed and sliced into 1/4-inch thick rounds (remove seeds)
1-1/4 lbs chicken (I use 2 breasts)
Salt and fresh black pepper to taste
1/2 pound angel hair pasta
1/4 cup Parmesan cheese, grated
2 Tbsp fresh parsley, chopped
Filet your chicken breasts in half, length wise. Lightly salt and pepper both sides. Heat large skillet to med-high heat. Add 1 Tbsp olive oil to the pan and then add chicken. Remember NEVER to add your chicken to a cold pan or you will end up losing the juices and boiling it. Sear before flipping (cooking from 3-4 minutes per side) adding more oil if needed until your chicken is no longer pink in the center. You can tell (with practice) if a chicken breast is cooked all the way through by pressing on the thickest section. If it still feels soft, keep cooking. If it feels firm, chances are, your chicken is cooked. Set chicken aside on a plate to rest.
Turn heat down to medium. Add 1 Tbsp olive oil to your pan (same pan you just cooked your chicken in). Add your prosciutto and cook until lightly browned. Add 1 more Tbsp olive oil and 1 Tbsp butter, garlic, capers and artichoke hearts and cook until garlic is fragrant, about 3 minutes.
Scrape up any browned bits on bottom of pan and add white wine to deglaze (moisten the brown bits stuck to the pan). Add lemon slices and simmer sauce over medium heat until reduced by half. Add remaining butter, stirring over low heat until incorporated, remove lemons. (The recipe says to leave your lemons in until nothing but the rind is left but I think that would be overpowering…. I suggest removing them long before that… just taste to be sure).
Slice chicken into small bite-sized pieces (or shred if preferred). Place cooked chicken in the sauce to warm through, adding salt and pepper if necessary. Meanwhile, cook angel hair pasta according to package directions and drain. Pour chicken and sauce over the pasta and sprinkle with Parmesan and parsley. Plate and enjoy your masterpiece.
Serve with a green salad (spinach salad with pears and candied pecans coming tomorrow), a crusty loaf of french bread and maybe a glass of white wine (or two).