If you can't find baby artichokes, use six large globe artichokes instead and cook them a bit longer, just until tender.
5 quarts water, divided
1/3 cup kosher salt
6 bone-in chicken breast halves, skinned
1/4 cup fresh lemon juice
18 baby artichokes
2 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 cup dry white wine
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 ounces French bread baguette
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.
Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.
Preheat oven to 450°.
Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.
Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; sauté 1 minute. Bake at 450° for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.
Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).
Reduce oven temperature to 350°. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350° for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.
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Review #1 is correct; this one needs work-- artichoke hearts are badly undercooked, and need both garlic and white wine to braise. Chicken breasts were salty; only an hour or so in the brine is fine. You don't need to roast; just toast crumbs (season them, too) in olive oil in pan, set aside; braise artichoke hearts, set aside; fry chicken breasts, set aside. Make sauce and combine all. One pan, much faster
I was about to rate this one start, but the chicken and sauce were pretty good. The artichokes were so terribly bland as well as the breadcrumbs. Also, this recipe is divided into so many steps that it takes a long time to finish and the end results are far from worth all the time spent preparing it. I could not even eat the artichokes and I was so excited to use the cute baby artichokes I bought. Oh well, this was NOT for me.
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