Armed with chicken breasts, Roma tomatoes and mushrooms, I head off into the kitchen. What else do I have here that I can add to this? How about some fresh basil, artichoke hearts and capers? It has been a while since I have taken you into the kitchen, so why don’t we head on in?
My inspiration for this came after having a dinner at one of our local spots where I had a chicken dish that was pretty amazing…could I create those flavors at home? This recipe, Chicken Trieste, comes pretty close! How about a preview?
2 boneless chicken breasts
2 eggs, beaten
3/4 cup of flour seasoned with garlic powder, paprika, salt and pepper
1 1/2 cups Italian seasoned breadcrumbs
4 TBS butter
2 TBS extra virgin olive oil
8 crimini mushrooms, thinly sliced
5 cloves of garlic, finely chopped
1 small shallot finely chopped
2 Roma tomatoes, peeled
1 TBS capers, rinsed
12 oz. frozen artichoke hearts, defrosted
14 fresh basil leaves, chopped
1/2 tsp. dried oregano, crushed
1 cup chicken broth
1/2 cup robust red wine
1 cup heavy cream
1 cup shredded Parmesan cheese
The first thing to do is get everything prepped and ready to go. The dish takes about a half hour to cook, with prep time, give yourself one hour. Pound the breasts until you get them to about 1/4″ thick. Wash and slice the mushrooms, and set aside. You need to keep these separate from the rest of the veges. Get your garlic and shallot ready. Heat water in a pot and when it boils, drop in the whole tomatoes and stir. After about a minute, turn off the heat and pull them out of the water. Run under cold water and peel as you go! Then slice and dice and add to a mixing bowl. Next add the capers and artichoke hearts and stir to combine. Get your herbs, broth, wine and cream ready.
Now take the chicken breasts and cut into 8 pieces.
Dredge in flour mixture, then drop into the egg to coat, followed by the breadcrumbs. Set these on a rack to dry for a bit. Pre-heat oven to 275 degrees. Then take 1 TBS of butter and 1 TBS of olive oil and add to a fry pan. Heat over medium heat and when hot start browning the chicken. Do this in two batches so that you do not crowd the pan. You will need to add additional butter and olive oil on the second batch. When cooked place in the warmed oven.
Now on to the sauce! Wipe out the pan and add another TBS of butter. Melt the butter over medium heat then add the mushrooms, garlic and shallots. When all have softened add the tomatoes, capers, and artichoke hearts. Heat for another 5 minutes. You will notice that the vegetables will be giving off juice. This is great as it adds their flavors to the dish!
Next add in the chicken broth and the wine.Add 3/4 of the basil and the oregano and continue to stir.
Let this cook for 5 minutes. Then slowly add the cream. Stay attuned to your sauce and stir as you do not want to burn it!Let this cook at a simmer for about 5 minutes. Then add 1 TBS of butter to help thicken the sauce. Add in the Parmesan cheese. Stir to combine. Cook for another 5 minutes. Then add the chicken back into the pan to coat with the sauce.
Serve this up and top with the remaining basil!
Please let me know if you try this dish! Thanks for joining me in the kitchen today, and have a great weekend!