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Chicken Cutlets with Artichoke Cream Sauce Recipe

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This recipe for Chicken Cutlets with Artichoke Cream Sauce, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Helfrich Coblentz (Olive's Lineage)
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken cutlets
3 T. all-purpose flour, divided
tsp. salt
tsp. pepper
c. butter or margarine, divided
1 c. milk
1 6 oz. jar marinated quartered artichoke hearts, undrained
2 garlic cloves, minced
tsp. salt
tsp. pepper

Directions:
Directions:
Combine 2 T. flour and tsp each of salt and pepper in a large zip-top freezer bag; add chicken. Seal bag and shake to coat.
Melt 2 T. butter in a large nonstick skillet over medium high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet, and keep warm. Meanwhile, melt remaining butter in a small, heavy saucepan over low heat; whisk in remaining flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in artichoke hearts and garlic. Cook 1 minute. Stir in tsp. each of salt and pepper. Serve over chicken and pasta, if desired

Number Of Servings:
Number Of Servings:
4

 

 

 

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