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Add a photoServings: 4
Ingredients
- 2 tsp Extra virgin olive oil
- 4 x Chicken breast halves -Or possibly-
- 8 ounce Shrimp, Peeled and deveined
- 1 Tbsp. Butter
- 2 x Cloves garlic, chopped
- 1/2 lb Mushrooms, sliced
- 1 jar marinated artichoke hearts, (14 oz)
- 1 Tbsp. Lemon juice
- 1/2 tsp Dry tarragon, crushed
- 2 tsp Soy sauce
- 1/2 c. Dry white wine Fresh cracked pepper Minced parsley
Directions
- In a large skillet with a lid, heat the extra virgin olive oil over medium-high heat.
- Add in the chicken, skin side down. Brown 2 to 3 min, then turn over and brown the other side. Remove from the pan and set aside.
- Heat the butter in the same pan over medium heat. Add in the garlic and mushrooms and cook till they begin to soften. Stir in the artichokes hearts and their liquid, the lemon juice, tarragon, soy sauce and the wine, scraping up any browned bits.
- Return the chicken to the skillet, spooning some sauce on top. Sprinkle with fresh cracked pepper. Bring to a boil then cover and simmer on low heat 15 to 20 min, or possibly till the chicken is cooked through. Use a slotted spoon to remove the breasts and vegetables to a serving platter and tent with foil to keep hot. Degrease the sauce, if necessary, and reduce to desired consistency. Serve the chicken breasts with the hot artichoke sauce and garnish with parsley and pepper.
- In this dish, chicken breasts are simmered with marinated artichoke hearts
- (that should be stocked in every pantry), mushrooms and garlic in a tangy tarragon wine sauce. This is another dish which comes together in a very short time, in a single skillet, with minimum fuss and maximum taste. For a dish this tart and flavorful, the addition of simple egg noodles and a simple, steamed green vegetable would complete the meal perfectly.
- NOTES : To make this for two people, I used 8 ounces shrimp, 1/4 lb. mushrooms and a 7 oz jar of marinated artichoke hearts. I served it over linguini with Liebfraumilch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 172 | 44% |
| Total Fat 19.23g | 24% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.17g | |
| Cholesterol 183mg | 61% |
| Sodium 353mg | 15% |
| Potassium 668mg | 19% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.41g | 1% |
| Protein 42.92g | 69% |
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