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La Belle Cuisine - More Poultry Recipes
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Sautéed Chicken with Artichokes
Tarragon Cream Sauce
"Cooking should be a carefully balanced reflection of
all the good things
of the earth."
~ Jean and
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Sautéed Chicken with Artichokes and
1/2 cup red wine vinegar
2 teaspoons dried tarragon
1 tablespoon minced shallot
2 tablespoons vegetable [or olive] oil
1/2 cup flour seasoned with salt and pepper
1 pound boneless, skinless chicken breasts,
cut into 3/4-inch-strips
2 cups sliced mushrooms
1 cup dry white wine
1 cup chicken broth
1 cup heavy cream
8 canned artichoke hearts, rinsed drained and quartered
In a small saucepan, boil vinegar, tarragon, 1 teaspoon shallot and
to taste, until most of the liquid is evaporated. Put flour mixture in shallow
and dredge chicken, shaking off excess.
In a large skillet heat the oil over moderately high
heat until hot but not
smoking and sauté chicken 1 minute, stirring. Add the mushrooms, wine,
broth, tarragon mixture and the remaining 2 teaspoons shallot and cook,
until chicken is no longer pink. With a slotted spoon
transfer chicken to platter.
the liquid, stirring occasionally, until reduced by two-thirds and stir
in cream and artichokes. Boil
sauce, stirring occasionally until thickened
to desired consistency and pour over chicken.
Chicken Sauté with Artichokes
Julia Child on Sautéed
Chicken with Figs
Chicken with Onion and Tomato Sauce
Gigi's Baked Chicken
with Wine-Soaked Vegetables
with Mushrooms and Artichokes
Breasts with Tomato, Garlic and Lemon
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