| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Pasta, Poultry, Veggies, Favorite, Posted-mm |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh angel hair pasta |
| 1 |
c |
Fresh shitake mushrooms, thinly sliced |
| 4 |
cl |
Garlic, minced |
| 1/4 |
c |
Extra virgin olive oil |
| 4 |
|
Chicken breasts, skinned, boned, cut into 1-inch pcs. |
| 1 |
c |
All-purpose flour |
| 14 |
oz |
Can artichoke hearts, drained and quartered |
| 1/2 |
c |
Sweet vermouth |
| 1 |
c |
Chicken broth |
| 1/8 |
c |
Fresh lemon juice |
| 1 |
c |
Heavy cream |
| 1 |
c |
Grated Parmesan cheese |
| 1 |
ts |
Dried tarragon |
INSTRUCTIONS
Cook pasta, drain well. Set aside, and keep warm.
Cook mushrooms and garlic in oil in a large skillet over medium-high heat,
stirring constantly, until tender. Remove mushrooms and garlic, reserving
oil in skillet; set vegetables aside, and keep warm.
Dredge chicken in flour; brown chicken in oil in skillet over medium heat.
Remove chicken, reserving drippings in skillet; set chicken aside, and keep
warm.
Add artichoke hearts to drippings; cook over medium-high heat, stirring
constantly, until golden. Remove artichoke hearts, reserving drippings in
skillet; set artichokes aside, and keep warm.
Add vermouth to drippings in skillet; cook over high heat, deglazing pan by
scraping particles that cling to bottom. Add chicken broth and lemon juice,
and simmer 1 minute. Add mushrooms, garlic, chicken and artichoke hearts.
Add heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and
simmer 5-7 minutes, stirring constantly. Place pasta on a large serving
platter, and top with chicken mixture.
Sprinkle with tarragon, and serve immediately.
From the recipe files of suzy@ bestweb
Posted to MM-Recipes Digest V4 #329 by Suzy <suzy@bestweb.net> on Dec 18,
1997
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