Nicoletti's: Chicken Bianco

Chicken Bianco was originally offered at Nicoletti’s as a special, but customers requested it so often that it became a regular menu item. Popular advice about cooking with wine is to use a wine you like to drink. That's especially true here, where the wine has a starring role in the flavor of the sauce.

Quartered artichoke hearts Chicken Bianco

Chicken Bianco

Source: St. Louis Post-Dispatch, June 18, 2001

Yield: 2 servings

Ingredients

  • 1/3 cup extra-virgin olive oil

  • 2 (8-oz) whole boneless, skinless chicken breasts

  • 1/2 cup Italian-style bread crumbs

  • 1 Tbsp chopped garlic

  • 1 Tbsp chopped parsley

  • 1 (14-oz) can artichoke hearts, drained and quartered, divided

  • 3/4 cup white wine

  • Salt

  • Ground pepper

  • Lemon wedges, optional

  • Parmesan cheese, optional

Preparation

Heat olive oil in skillet over medium heat. Lightly coat chicken breasts with bread crumbs. Saute chicken until golden brown, about 5 minutes on each side.

Add garlic, parsley and 3/4 cup artichokes to skillet. Add wine; simmer until liquid is reduced by about half. Add salt and pepper to taste. Stir in remaining artichokes. Serve with lemon wedges; pass Parmesan cheese at the table.

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