Chicken with Artichokes and Mushrooms
The chicken should be pounded to a uniform thickness. Place each piece between two sheets of plastic wrap and pound gently with the flat side of a meat mallet.
- Servings: 2
- 2 lemons
- 8 fresh baby artichokes
- 3 tablespoons dry white wine
- 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
- 1 tablespoon champagne or white-wine vinegar
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1 whole skinless, boneless chicken breast (about 8 ounces), split
- 1/3 cup orzo (rice-shaped pasta)
- 4 ounces enoki mushrooms, 1 inch trimmed from stems
- 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
- 4 teaspoons fresh thyme leaves
- 2 large cloves garlic, peeled and lightly crushed
- Two 24-inch lengths parchment paper
Heat oven to 400 degrees. Cut 1 lemon in half crosswise. Fill a medium bowl with cold water. Squeeze the juice from the lemon halves into the water and add the halves. Trim 1/4 to 1/2 inch from tops of artichokes and trim stems to 1/2 inch. Pull off and discard outer leaves down to the light-yellow leaves. Slice artichokes lengthwise as thinly as possible. Place in the bowl of lemon water and set aside.
In a small bowl, combine white wine, stock, vinegar, 1 teaspoon salt, and pepper. Set aside. Slice the other lemon crosswise to yield 10 thin slices and set aside. Remove tenderloins from each chicken breast; place tenderloins and chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound gently to a thickness of about 1/4 inch and set aside.
Bring a medium saucepan of salted water to a boil. Add orzo, cook until al dente, about 8 minutes, and drain. Drain artichokes and discard lemon halves.
Fold each parchment piece in half, cut into a half-heart shape, and open. About 2 to 3 inches from the crease, arrange a quarter of the artichoke slices and cover with 2 lemon slices. Arrange a quarter of the enoki and oyster mushrooms on top and sprinkle with 1/2 teaspoon of thyme. Place one chicken breast and tenderloin on the artichokes and mushrooms and sprinkle with 1/8 teaspoon salt and 1 1/2 teaspoons of thyme. Place 3 lemon slices on chicken; cover with another quarter of the artichokes and mushrooms. Tuck 1 garlic clove close to chicken and drizzle with half the wine and stock mixture.
Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Repeat, making the second packet. Place on a baking sheet and bake for 15 minutes. Divide orzo between 2 plates; open packets, discard garlic cloves, and arrange contents on the orzo. Serve immediately.