Classification Entre
Contributor: John Bartolotta, ECSO

Chicken Kiki
Story:
This dish was named after my daughter Kelly (we call her Kiki, for short). I put it together one Sunday, and she loved it.  From then on she always asked me "Daddy,  can you make Kiki Chicken?"  The Name Stuck
Ingredients for recipie:
  • 1-1/2lbs chicken cutlets (thin sliced)
  • 2 sticks salted butter
  • 1 large head garlic (roasted at 350 for 45 minutes)
  • 1/4 cup Olive Oil
  • 1 Large onion  -   sliced
  • 2 Large Lemons  - juiced
  • 1/4 cup Chablis
  • 1 Large can artichoke hearts - quartered
  • Four for dredging - seasoned with salt & pepper
  • Noodles, pasta or rice (see below)
  • Chicken broth or stock (see below)
Instructions:
Roast garlic as directed.  Heat skillet with half the olive oil.  Squeeze out cloves of garlic from skin and saute untill lightly browned.  Remove from oil & reserve.  Dredge the chicken in the flour.  Make sure to shake off excess before putting in hot oil.  Saute until browned on both sides.
Remove chicken from skillet.  Add onion and more oil if needed.   Salt & Pepper to taste.  Sweat onions down till translucent then remove from pan.  Now add butter to pan and begin scraping up browning from bottom.  Add lemon juice and wine.  Cook for about 2 minutes.  Return chicken, onions & artichokes to pan. 
Cover and simmer on low for 20-25 minutes.  If liquid begins to dry up, add some chicken broth or stock.
Serve over yourfavorite noodled, pasta, or rice


 
 

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