When my Mother in law sadly passed away from cancer at too young an age, I was the fortunate recipient of her small index card sized recipe box. Early in my marriage she frequently asked us to Sunday dinner at their house. I always knew we could look forward to a lovely meal as she was an inspired cook, despite having a full time job as the Head Mistress of a small private elementary school.
Going through her recipe box was a look into her world as a cook for her family and for entertaining her friends. And I knew that her discriminating taste meant that all of the recipes would be keepers.
So this chicken and artichoke saute recipe is inspired from Jean. Hers was a more simple version to which I’ve added fresh tarragon because I love the way it compliments the chicken, artichokes and mushrooms with its slightly licorice like flavor. Pounding the chicken breasts helps so they cook more quickly and evenly. If you want the sauce to be slightly thickened, follow the instructions at the end of the recipe.
- ½ cup flour
- 4 boneless, skinless chicken breasts (about 1-1/2 pounds) pounded to ½ inch thick
- 2 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt
- Fresh ground black pepper
- 2 tablespoons minced shallots (green onion can be substituted)
- 1 tablespoon butter
- 1 cup sliced mushrooms
- ¼ cup white wine
- 1 cup chicken broth or stock
- 1 can (15 ounces) quartered artichoke hearts, drained
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh tarragon (3/4 teaspoon dried can be substituted)
- Cooked brown, white or wild rice
- Season both sides of chicken with salt and pepper. Put flour in a shallow dish; dredge both sides of chicken breasts in flour shaking off excess.
- Heat 1 tablespoon butter and olive oil over medium heat in large skillet; add chicken breasts and cook until lightly browned on each side, about 8 minutes; remove to a platter and keep warm.
- Add remaining 1 tablespoon butter to the pan; add shallots and cook and stir about 1 minute. Add mushrooms and sauté until slightly softened, about 2 minutes. Add wine scraping bits from bottom of pan; add chicken broth, artichoke hearts, and tarragon and bring to simmer. Add chicken breasts, cover and turn heat to low; cook until chicken is cooked through, about 10 minutes. Add lemon juice and season with salt and pepper.
- Serve with cooked brown, white or wild rice.