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Carbone Chicken Massimo

Carbone Chicken Massimo

Balsamic Glaze 

4 cups balsamic glaze

1 cup chicken stock

1 tablespoon sugar


Artichoke Soubise

1 onion, sliced

6 artichoke hearts, sliced (frozen are ok)

2 tablespoons olive oil

1 dash salt

1 tablespoon butter


Chicken

2 chicken breasts

2 tablespoons vegetable oil

Freshly grated parmesan

For the Balsamic Glaze

Bring all ingredients to a summer

Allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes


Make the artichoke soubise

In a sauté pan, heat olive oil. 

Sauté artichokes, onion, and salt for 10 to 15 minutes until soft and translucent

Add butter to finish.

While soubise is cooking, prep the chicken


Make the chicken 

Preheat oven to 400 degrees F

In an oven proof sauté chicken until golden crust forms, approximately 5 minutes

Add balsamic glaze to chicken and baste several times. Place in oven

Continue basting every 2 minutes to form a coating over the chicken for 10 to 12 minutes

Remove chicken from oven and grate Parmesan cheese over the top

Give it a generous coating and place under broiler until golden brown