Thank you to Chef Dominic Bossone of the Squan Tavern for sharing this flavorful recipe featuring artichoke hearts and chicken cutlets dressed in fresh butter and herbs. First saute the cutlets in butter until just cooked through then remove from the pan. Add the artichoke hearts and herbs, some chicken stock and a splash of white wine. Serve over the pasta of your choice. Delicioso!
The complete recipe will appear in the Savoring the Shore cookbook to benefit NJ shore Sandy relief. Home cooks and chefs are invited to submit recipes and optional shore memories and photos using the submission form on this blog or by just emailing to savoringtheshore@gmail.com. Thank you in advance for participating!
