Sauce: Combine thyme, shallot, nutmeg, champagne and chicken stock and boil rapidly to reduce by 3/4 (to about 1/2 cup). Add cream and simmer for 5 minutes. Add butter, a small piece at a time, whisking after each addition just to incorporate butter into sauce. Add salt, pepper and vinegar.
Chicken: Dredge 4 chicken breasts in flour and shake to remove excess. Heat olive oil in large skillet. Add chicken and mushrooms. When chicken is browned on both sides (but not fully cooked), add champagne and artichoke hearts. Cook to reduce champagne by half and remove chicken to plates. Top with mushrooms, artichoke hearts and sauce. Garnish with fresh thyme, if available.
Serves 4.
The Courier-Journal, Louisville, Kentucky, August 11, 1993 Posted to MM-Recipes Digest V4 #001
From: Linda Place <placel@worldnet.att.net>
Date: Tue, 31 Dec 1996 12:20:43 +0000
