How to Chicken Scaloppine in an Artichoke Broth

Here is a quick and easy chicken reciepe from the cookbook Rocco's Real Life Recipes. It is super quick to make and it is super yummuy.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 16-once packeages of frozen mashed potatoes 2 tablespoons cooking oil 8 3 to 4 once chicken cutlets Salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 3 garlic cloves chopped

1. 1. Heat the mashed potatoes according to the package instructions

2. 2. heat a very large saute pan over medium-low heat. Add the oil and let it get hot. Season the chicken lightly with salt and pepper. Place half of the chicken in the pan and cook for about 2 minutes per side. Remove from the pan and repeat with the other half of the chicken. Set chicken aside near the stove top to keep it warm

3. 3. Add the olive oil to the pan and turn the heat up to meidum. Saute the garlic and thyme int he olive oil until fragant but not brown. Add the artichokes and artichoke liquid an dbring to a boil. Simmer until artichoke hearts are hot throughout. Season to tast with salt and pepper.

4. 4. To serve, place a mound of the potatoes in the center of each serving plate. Top each mound with 2 chicken cutlets. Spoon teh artichokes and broth over the top and serve.

Tips & Warnings

• You can also use chicken breast but it takes a little longer to cook
• I reccomend this cookbook. It has a lot of quick and easy reciepes to make most in less than 30 minutes