| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Kentucky |
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
|
Sprig thyme or 1/2 ts dried |
| 1 |
|
Shallot; chopped |
| 1 |
pn |
Nutmeg |
| 1 |
c |
Dry (not sweet) champagne |
| 1 1/4 |
c |
Chicken stock |
| 1 1/4 |
c |
Heavy cream |
| 2 |
tb |
Cold, unsalted butter |
|
|
Salt and white pepper |
| 1 |
tb |
Champagne vinegar |
| 4 |
|
Boneless, skinless chicken breast halves |
|
|
Flour |
| 2 |
tb |
Olive oil |
| 2 |
oz |
Mushrooms; quartered |
| 1/4 |
c |
Champagne |
| 2 |
oz |
Quartered artichoke hearts |
INSTRUCTIONS
SAUCE
CHICKEN
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
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