One of the restaurants I used to work at in college served this at banquets. It was delicious. This recipe is a modified version of several that I found on the web. Serves two but can be doubled.
Ingredients:
2 boneless, skinless chicken breasts
1 Tbsp butter
1/3 to 1/2 cup flour in a shallow dish
salt and pepper to season flour
1/2 tsp fresh chopped garlic
1 cup button mushrooms
1/2 cup quartered artichokes
3/4 cup of sherry
1/3 cup of heavy cream
salt and pepper to taste
Directions:
Trim the chicken pieces and lightly pound to even half inch thick pieces. Cut each piece in half. Melt butter in a sauce pan. Dredge chicken in seasoned flour. Saute in butter until cooked. Remove chicken from pan. Add to pan garlic, mushrooms, and artichokes; saute for 5 minutes. Add sherry and heavy cream. Cook carefully at medium high heat until reduced by half. Reduce heat and add chicken back into pan and warm in sauce for about 1 minute. Serve with rice pilaf.
1 comment:
Looks good. I'll have to try this one sometime (without the mushrooms, ha!). :)
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