Cooking chicken alla carciofi with Andiamo

Chef Jim Oppat joined us in the Fox 2 Cooking School with a new chicken recipe. 

You can watch as he prepares Chicken Alla Carciofi in the video player above, and get his recipe below. 

Chicken alla Carciofi
Yield:  4 Portions

16-20 oz    Chicken breast, boneless/skinless 4-5 ounces each
as needed    Seasoning Salt
as needed    Flour

2 fl oz         Extra Virgin Olive Oil
1 oz        Garlic, minced
6 oz        Artichoke Hearts, halved
1 oz         Capers, rinsed
4 oz        White Wine
8 oz        Chicken Stock
2 tbls        Butter, diced
as needed     Seasoning Salt
if desired    Fresh Herbs (tarragon, chives, parsley, basil, rosemary)

Method Per Chef:
1.    Season the chicken, dust lightly with flour.  Sear in hot skillet and ensure it is deep golden brown on each side, only flipping once if possible. 
2.    Cook the garlic briefly, until just golden.
3.    Add the capers and artichokes, sauté briefly. 
4.    Deglaze with the white wine and reduce by at least half.
5.    Add the chicken stock and allow to simmer for 3-4 minutes at low heat.
6.    Finish with the butter and fresh herbs.
7.    Adjust seasoning with salt and pepper.
8.    Place the chicken on the plates and pour the mixture over the meat, serve at once.