RCI-MT.004.0606.001
Opulent Chicken
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Source: Mrs. Wadde
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- chicken breasts (may be boned4 wholeif desired) with skin removed, season with paprika, salt and pepper
- ½ cup
- artichoke hearts1 canhalved (15 oz)
- fresh mushrooms½ poundsliced
- of tarragon or rosemary1 pinch
- 3 tbsp
- 1½ cups
- ⅓ cup
Method
1
Season the chicken breasts with paprika, salt, and pepper on all sides. Set aside.
2
Heat the margarine in a large skillet over medium-high heat until melted and shimmering.
2 minutes
3
Add the seasoned chicken breasts to the hot margarine and sear for 4-5 minutes per side until golden brown. Transfer to a plate.
4
In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until lightly browned and softened.
4 minutes
5
Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to create a roux, coating all the mushrooms.
6
Pour in the chicken bouillon and sherry, stirring continuously to break up any lumps and blend the roux smoothly into the liquid.
2 minutes
7
Add the pinch of tarragon or rosemary and stir to combine.
8
Return the chicken breasts to the skillet, nestling them into the sauce along with the halved artichoke hearts.
1 minutes
9
Reduce heat to medium-low, cover with a lid, and simmer for 15-18 minutes until the chicken is cooked through (internal temperature 165°F).
17 minutes
10
Remove from heat and taste the sauce, adjusting seasoning with additional salt and pepper if needed.
11
Serve the chicken breasts topped with the mushroom, artichoke, and tarragon sauce.