Author
Gail Babineau
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Tablespoons | Butter |
| 1 1/2 cups | Thinly Sliced Onions |
| 2 large | Chicken Breasts, cut in half |
| 3/4 teaspoon | Salt |
| 1/4 teaspoon | White Pepper |
| 1/4 teaspoon | Curry Powder |
| 4 medium | Artichokes (fresh or frozen) |
| 3 Tablespoons (divided) | Lemon Juice |
| 3/4 cup | White Table Wine |
| 3 cups (divided) | Cream (or Cream of Mushroom Soup) |
| For garnish | Fresh Parsley |
Instructions
- Melt butter in a large skillet or Dutch oven over medium-low heat. Add onions, stir, cover, and cook over low heat for 5 minutes, or until tender.
- Add the chicken pieces to the skillet and turn to coat them with butter.
- Cover and cook over low heat for 10 minutes.
- Add salt, white pepper, and curry powder. Stir to combine.
- Meanwhile, prepare the artichokes: wash them, cut off stems, and remove the bottom leaves. Quarter the artichokes and remove the chokes (thistle portion). Rub all cut edges with 2 Tablespoons of the lemon juice to prevent browning.
- Add the prepared artichokes to the chicken in the skillet.
- Pour in the white table wine. Bring to a boil and cook rapidly until about two-thirds of the liquid has evaporated.
- If using cream, ensure it has been brought to a boil separately. Pour in 2 3/4 cups of the hot cream (or the cream of mushroom soup).
- Cover and simmer gently for 35-45 minutes, or until the chicken and artichokes are tender.
- Transfer the chicken and artichokes to a warm platter and cover to keep warm.
- Remove the skillet from the heat. Stir in the remaining 1 Tablespoon of lemon juice.
- Gradually beat the remaining 1/4 cup of cream into the skillet to enrich the sauce. (If using cream of mushroom soup, this step may be adjusted or skipped based on desired consistency).
- Pour the sauce over the chicken and artichokes.
- Garnish with fresh parsley. This dish is typically served with rice.
- Suggested wine pairing: Riesling or Chablis.
Note
Serves 4
