Recipe by ms.susan
This delicious recipe is very reminiscent of French Bistro cooking. The flavours are elegant but the preparation is quite simple! Try serving it to dinner guests...you won't be sorry!
Top Review by Princess Tomato
I liked this alright - but the tarragon was REALLY strong. I think I would have preferred to have only added 1/2 - 1 tablespoon instead of the full 2 tablespoons. Also, as I am not an artichoke fan, I used green beans instead, and they worked fine. If there had been less tarragon, I think I would have really liked it. I will probably try it again with those modifications.
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- salt and pepper
- 1 small onion, thinly sliced
- 2 portabella mushrooms
- 1⁄2 cup beef broth
- 2 teaspoons dried tarragon
- 5 canned artichoke hearts, quartered
- 1⁄2 cup brandy or 1⁄2 cup rum
- 1⁄4 cup lemon juice
Directions See How It's Made
- Pound chicken breasts to 1/2 inch thickness.
- Coat chicken with flour, and add salt and pepper to your taste.
- In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
- Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes.
- Remove from pan, and set aside.
- Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes.
- Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently.
- Stir in brandy or rum, and simmer for an additional 2 to 3 minutes.
- Return chicken to the pan, and heat through for 5 to 10 minutes.