In another attempt to clean out the fridge, I came up with chicken in a mish-mosh of a sauce. I found mushrooms, chicken and heavy cream that all had to be used up. I wanted to throw in one more veggie so I looked in the freezer and there was a bag of pre-cut and cooked artichoke hearts. The cream and some scotch made a nice sauce for everything to come together in. I served it over white rice but I think it would be great over noodles as well.
Chicken With Mushrooms and Artichoke Hearts
- 2 boneless/skinless chicken breast; rinsed in cold water and dried well with paper towels;
- 1 tbsp of unsalted butter
- olive or vegetable oil
- 1 shallot or small onion, chopped small
- 1 tsp chopped garlic
- 2 cups (about 5 oz) cremini mushrooms, cleaned and sliced
- 2 cups (about 5 oz) white button mushrooms (or whatever mushrooms you like), cleaned and sliced
- 2 tsp fresh thyme leaves, roughly chopped
- 1 cup frozen artichoke hearts, thawed and cut into large bite-size pieces
- 1/4 cup of whiskey, scotch or cognac
- 1 cup of cream
- salt and pepper
- 1 tbsp minced parsley
Add the butter, mushrooms and thyme to the same pan and saute for 8-10 minutes. Stirring occasionally with a wooden spoon. You want the liquid to be absorbed and the mushrooms to start browning.
Add another tablespoon of oil to the same pan and turn down the heat to medium. Add the shallots and cook for two minutes stir constantly.