| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
French |
Chicken, Main dishes |
8 |
Servings |
INGREDIENTS
| 4 |
|
Whole skinless boneless chicken breasts; split |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Butter or margarine |
| 1 |
md |
Onion; sliced |
| 1 |
ts |
Dried tarragon leaves |
| 1/2 |
ts |
Dried thyme leaves |
| 1/2 |
c |
Dry white wine |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper -Sauce— |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
All-purpose flour |
| 3/4 |
c |
Dry white wine |
| 1/2 |
c |
Canned chicken broth |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Prepared mustard |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
cn |
(8 oz) artichoke bottoms* |
|
|
Chopped parsley |
INSTRUCTIONS
*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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”