The Gruene Doors Artichoke and Chicken Gratinee
I love recipes that happen in the same pan-makes for easy cleanup This dish is incredible You can serve it over pasta or simply serve it alone The parmesan and gruyere cheese sauce is irresistible Enjoy
I love recipes that happen in the same pan-makes for easy cleanup This dish is incredible You can serve it over pasta or simply serve it alone The parmesan and gruyere cheese sauce is irresistible Enjoy
- Carbohydrate 152.6422233686 g
- Cholesterol 510.69 mg
- Fat 142.483476155 g
- Fiber 18.0493997942609 g
- Protein 50.8175966916 g
- Saturated Fat 84.86839075559 g
- Serving Size 1 1 recipe (1584g)
- Sodium 1424.01418927 mg
- Sugar 134.592823574339 g
- Trans Fat 7.94523779880998 g
- Calories 2019 calories
Step-by-step
- Bread the 4 chicken breasts with an egg wash with flour and pan-fry in olive oil until golden brown.
- Add artichoke hearts, sundried tomatoes and garlic and saute. Reduce heat and add a bit of Chardonay wine, Add chicken stock and heavy cream, then reduce by half until cream takes on golden color, add a pinch of salt to balance the flavor. Add cheese and turn down heat.
- When cheese is melted, place pasta in bowl and lay chicken breasts on pasta. Top with sauce.
- Garnish with blanched and grilled asparagus.
Controlling the reduction of heavy cream and chicken stock determines whether a pan sauce coats the back of a spoon or splits into an oily mess. When reducing dairy with acidic components like Chardonnay wine and sundried tomatoes, maintain medium-low heat to evaporate moisture without scorching the milk solids. As the liquid drops by half and transitions to a golden hue, the emulsion stabilizes enough to incorporate the parmesan and gruyere cheeses safely off direct flame. Although traditional recipes rely on heavy cream for body, whole milk combined with two tablespoons of unsalted butter can substitute at a one-to-one ratio if a lighter sauce is desired.
Achieving the Proper Pan-Fry Crust
Dredging chicken breasts thoroughly in flour after an egg wash creates a protective barrier that seals in internal moisture while browning in olive oil. Heat the oil to 375 degrees Fahrenheit before adding the chicken to ensure an immediate sear rather than absorption of excess fat. Cook each split breast for four to six minutes per side until the coating turns deep golden brown. If using thin-cut chicken cutlets instead of split breasts, reduce the searing time by two minutes per side to prevent overcooking the protein before it meets the pasta and sauce.
- Sauce breaking: Reduce heat immediately and whisk in two tablespoons of cold chicken stock to re-emulsify the fats.
- Gummy pasta: Toss boiled capellini with one teaspoon of olive oil right after draining to prevent sticking before the sauce is ladled on top.
- Overpowering acidity: Balance sharp notes from the wine or tomatoes with a pinch of kosher salt added incrementally during the reduction phase.
