Remember we are not chefs or English majors so let us know if you have any questions!!
4 pieces of chicken, we used thighs
1 lemon zested
1 TBSP Dijon Mustard
1 TBSP olive oil
2tsp fresh minced rosemary
2 tsp fresh minced thyme
1 can quartered artichoke hearts
1 minced shallot
1 tsp minced garlic
1 cup dry orzo
¾ cup marsala wine
1 ½ Cups chicken broth
¾ cup heavy cream
In small bowl combine zest, Heat, Fish and Chicken, Mustard, Olive Oil, rosemary, and thyme. Place mixture on chicken, cover and let rest for at least an hour before going to the next step.
Heat about 2 TBSP of olive oil over medium high heat.
In medium size bowl, dredge chicken in Everglades Breader before cooking in heated pan.
Cook both sides of chicken till internal temp reaches 165 degrees.
When Chicken is done remove from pan and set aside.
Remove grease from pan if needed before moving to the next step (because we used thighs we opted to remove some)
Add 1 TBSP of butter to pan on medium high heat and add drained artichoke hearts.
Cook till brown, remove and set aside.
In same pan add the minced shallot and garlic cook for about 2 minutes.
Add orzo and continue to cook for about 5 minutes till light brown toasted look.
Carefully add the marsala wine and stir.
When all the liquid has cooked off add the chicken broth. Continue to cook and stir for another 10-15 minutes.
If the orzo is not done and all the liquid is gone gradually add more chicken broth till it is done to your doneness.
Remove pan from heat and add heavy cream and juice from the lemon that was zested.
To the pan add back the chicken and artichoke. Let sit for a few minutes before serving.
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