Photo: Lily Banse
Sautéed Chicken Paillards with Artichoke Hearts
12 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
990
Calories
50g
Protein
30g
Fat
125g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lemon, cut in half
- 3 large artichokes
- 6 skinless boneless chicken breast halves
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup minced shallots (about 2 large)
- 1/3 cup dry white wine
- 1 cup low-salt chicken broth
- 4 teaspoons chopped fresh tarragon plus additional for sprinkling
- 3 tablespoons chilled butter, cut into 1/2-inch cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes