Chicken With Artichokes And Pasta

The Red Onion was a great Metairie restaurant in the early 1980s. On its menu was a great chicken dish that involved artichokes somehow. It’s impossible to get recipes from closed restaurants, but I remembered the taste, so I took a shot at recapturing it. I doubt this is exactly how they did it, but the results come close enough for me.

Fish with mushrooms and artichokes with sherry sauce.

Panneed chicken with artichokes with a light cream sauce.

  • 4 chicken breasts, deboned and cut into three pieces each
  • 1/2 cup flour
  • 1/2 tsp. salt-free Creole seasoning
  • 1 tsp. salt
  • 1/3 cup olive oil
  • 2 cloves garlic, crushed
  • 6 artichoke hearts, cut into quarters
  • 1 Tbs. lemon juice
  • 2 green onions, sliced finely
  • 1/4 cup whipping cream
  • 1 lb. cooked fettuccine
  • Freshly cracked black pepper

1. Pound out the chicken pieces to about double their original size. Cut into pieces the size of Mardi Gras doubloons. Blend the flour, Creole, seasoning, and salt, and dust the chicken pieces lightly.

2. Heat 1 Tbs. of the olive oil in a heavy skillet over medium-high heat until it shimmers. Add the garlic cloves and sauté for a minute, then add the chicken. Sauté the chicken pieces in the oil until the chicken is browned all around. Remove the pan from the heat. Remove the chicken and keep warm. Discard the garlic cloves.

3. If using canned artichoke hearts, pour off the oil or water in the can or jar. Chop the artichokes roughly.

4. Return the pan to medium heat. Add the rest of the olive oil, the artichokes, lemon juice and green onions. Cook until the onions wilt. Add the chicken and stir the pan lightly to incorporate all the sauce elements.

5. Lower the heat to a simmer. Add the fettuccine and toss it with all the other ingredients. Add the cream and up to 1/4 cup of water to to lighten the texture, if necessary.

6. Add salt and black pepper to taste.

Serves four.

No comments yet.