4 Whole skinless boneless chicken breasts, split
2 tbsp Vegetable oil
1 tbsp Butter or margarine
1 medium Onion, sliced
1 tsp Dried tarragon leaves
1/2 tsp Dried thyme leaves
1/2 cup Dry white wine
1/2 tsp Salt
1 dash Pepper --Sauce---
1 tbsp Butter or margarine
1 tbsp All-purpose flour
3/4 cup Dry white wine
1/2 cup Canned chicken broth
1/2 cup Sour cream
1/2 cup Grated Parmesan cheese
1 tbsp Prepared mustard
1/2 tsp Salt
1 dash Pepper
1 can (8 oz) artichoke bottoms*
Chopped parsley
|
|
*Or, 1 4 oz can artichoke hearts, sliced in half.
Wash chicken breasts under cold running water; drain well and pat dry with paper towels. Put oil and 1 tablespoon butter in a large, heavy skillet. Heat over moderately high heat. When hot, add onion, tarragon and thyme. Cook until onion is tender.
Add chicken breasts, 4 pieces at a time, to onion mixture in skillet. Arrange in a single layer and saute 15 minutes, turning once. Remove chicken from skillet; add remaining uncooked chicken breasts and cook in the same way. Return all chicken to skillet.
To sauteed chicken breasts in skillet, add 1/2 cup dry white wine, salt and dash of pepper; mix well. Coook over low heat, covered, for 5 minutes longer.
Meanwhile, make sauce: Put 1 tablespoon butter in a 1-quart saucepan and melt over medium heat. Remove hot butter from heat and stir in flour until smooth. Gradually stir in wine and chicken broth. Return to heat and cook 5 minutes longer, stirring constantly with a wooden spoon until mixture just comes to a boil. Reduce heat to low.
With a wire whisk, blend in sour cream. Add cheese, mustard, salt and pepper to wine sauce, stirring constantly. Remove from heat when cheese is melted; set aside. Heat artichoke bottoms or hearts gently in a small saucepan over low heat; drain.
Arrange chicken breasts in a shallow baking dish. Arrange artichoke bottoms around chicken. Spoon wine sauce over all and run under the broiler to heat thoroughly and brown (about 5 minutes). Sprinkle with parsley and serve. Makes 8 servings.
NOTES : The Savoy region of France borders on Switzerland and Italy and is jagged with the French Alps. It is well known for its wines, cheeses and Savoyarde cooking (rich with cream and cheese sauces). This recipe for Chicken Breasts Savoyarde is typical: Sauteed chicken breasts are cooked in white wine and served with artichoke bottoms and a delicate cheese sauce. Broiled until bubbly and brown, this dish is a perfect entree for a company dinner.
Recipe by: McCall's Cooking School Cookbook
Posted to MC-Recipe Digest V1 #1010 by Crane Walden <cranew@foothill.net> on Jan 14, 1998
|
|
