Monday, March 8, 2010

Chicken With Mushrooms and Artichoke Hearts


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
Place chicken breast, one piece at a time, between two pieces of plastic wrap. Pound out thin with a meat mallet/tenderizer and cut into 2 or 3 pieces. Season with salt and pepper.
    In a large non-stick pan, heat 1 tablespoon of oil over medium-high heat. When oil is glistening hot, add the chicken and cook 2 to 2 1/2 minutes per side (depending on the thickness of the pieces). Cut into a piece to make sure it's cooked through. Remove from the pan and set aside on a clean plate.

    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.
    Remove from the pan and set aside in a bowl.

    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.
    Add the artichoke hearts and cook for two more minutes. Add the alcohol, cream, garlic and season to taste with salt and pepper. Bring to a simmer and cook for about 3 minutes or until the sauce has thickened, using your wooden spoon to scrape the brown bits off the bottom of the pan. Then add the mushrooms, chicken and parsley to the pan and gently fold everything together. Cook for another minute to warm the mushrooms and chicken  back up. Serve immediately.

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