Chicken: California Chicken

posted by scooby 03-15-101 7:20 AM

California Chicken
by: Chef Joe Denaro/ Norfolk Waterside Marriott

6 ounces chicken breast, boned and skinned
1 ounce flour with salt and pepper to taste
1/2 ounce olive oil
1 ounce tomato, diced
2 artichoke hearts, halved
1/2 ounce asparagus tips, blanched
1/2 tsp capers, drained
1 ounce chicken stock, thickened
1/4 tsp basil

Dredge chicken in seasoned flour. Sauté in olive oil until golden brown. Finish in oven until chicken reaches temperature of 165 degrees.

Sauté tomato, artichoke hearts, asparagus and capers in a little of the remaining olive oil. Spoon over chicken breasts.

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