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Sautéed Chicken with Artichokes and
Tarragon Cream Sauce




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Sautéed Chicken with Artichokes and
Tarragon Cream Sauce
Gourmet Archives

1/2 cup red wine vinegar
2 teaspoons dried tarragon
1 tablespoon minced shallot
2 tablespoons vegetable [or olive] oil
1/2 cup flour seasoned with salt and pepper
1 pound boneless, skinless chicken breasts,
cut into 3/4-inch-strips
2 cups sliced mushrooms
1 cup dry white wine
1 cup chicken broth
1 cup heavy cream
8 canned artichoke hearts, rinsed drained and quartered

In a small saucepan, boil vinegar, tarragon, 1 teaspoon shallot and pepper
to taste, until most of the liquid is evaporated. Put flour mixture in shallow
bowl and dredge chicken, shaking off excess.
In a large skillet heat the oil over moderately high heat until hot but not
smoking and sauté chicken 1 minute, stirring. Add the mushrooms, wine,
broth, tarragon mixture and the remaining 2 teaspoons shallot and cook,
stirring occasionally, until chicken is no longer pink. With a slotted spoon
transfer chicken to platter.
Boil the liquid, stirring occasionally, until reduced by two-thirds and stir
in cream and artichokes. Boil sauce, stirring occasionally until thickened
to desired consistency and pour over chicken. Serves 4.

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Sautéed Chicken with Onion and Tomato Sauce
Gigi's Baked Chicken with Wine-Soaked Vegetables
Baked Chicken with Mushrooms and Artichokes
Herbed Chicken Breasts with Tomato, Garlic and Lemon


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