This dish was my attempt at making Vinny T’s Chicken Carciofi. I’ve never actually had this dish at Vinny T’s so it was sort of a challenge, and I don’t know how close it was to the restaurant meal, but it was good!
Recipe for Kellie’s Chicken Carciofi
(inspired by the Vinny T’s menu item)
Serves 6
- 3 boneless chicken breasts, sliced
- 1/2 stick of butter
- 1 onion chopped
- 2 cloves of garlic, chopped
- two lemons, juiced
- 8 oz. package of fresh mushrooms, sliced
- 1 can of quartered artichoke hearts
- 6 fresh plum tomatoes, chopped
- 1/2 to 1 c. white wine
- 20 fresh sage leaves, sliced
Melt butter in a large pan over medium heat and add onion and garlic. Once the onion and garlic become fragrant and begin to appear transparent, add the mushrooms and cook until soft. Then add the chicken to the pan and saute until it becomes opaque. Add the wine, lemon juice and artichoke hearts and simmer about 15 minutes.
Next, add the diced tomato and sage, and season with salt and pepper to taste. Serve with roasted potatoes or over pasta.
