Chef notes
This dish is nostalgic for me because it was one of my father's creations. He was also a chef, and every spring he would put this dish on the menu, so it was like a harbinger of the season. After the birth of my younger sister Kristina, my dad renamed the dish after her, and it became an instant classic at our family's restaurant.
Technique tip: Make sure your chicken scaloppine is cut thin; if they're too thick, the dish will take longer to cook and produce a tough, rubbery chicken. To make your own garlic confit, thinly slice 2 cups of garlic and cook in extra-virgin olive oil until soft and golden brown.
Swap option: You can substitute, veal, pork, shrimp or even lobster for the chicken. They all work beautifully in this dish. For a vegetarian option, just eliminate the protein and double up on the artichoke.
Ingredients
- 4 pieces chicken scaloppine
- salt and freshly ground black pepper, to taste
- 3/4 cup extra-virgin olive oil
- 6-8 cloves garlic, sliced
- 1-2 whole shallots
- 3 long-stem artichokes (canned, not marinated), cut in half lengthwise
- 1 cup white wine
- 2 cups heavy cream
- 1/4 cup lemon zest
- 1/4 cup lemon segments
- 1 tablespoon roasted garlic confit
- 1/4 cup chopped fresh Italian parsley
- 1 cup fresh Italian basil leaves
- 1/2 cup grated Pecorino Romano
- 1/2 cup grated Parmigiano-Reggiano
Preparation
1.Season chicken with salt and pepper.
2.In a sauté pan over medium-high heat, add the olive oil and sauté chicken for approximately 1 minute on each side until it gets a bit of color.
3.Add sliced garlic and shallots, and sauté until browned slightly.
4.Season ingredients in pan with salt and pepper, add artichokes and continue to sauté.
5.Deglaze the pan with white wine.
6.After deglazing, add heavy cream and continue to cook, reducing the contents of the pan by one-third or until slightly thickened.
7.Add lemon zest and segments, then add garlic confit. Continue to cook until the sauce coats all ingredients.
8.Finish the dish with a sprinkling of the herbs and cheeses, and serve.
