Chicken With Artichokes

Great served over your favorite pasta. Pol Martin Cookbook.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 4  boneless chicken breasts
• 1  tablespoon olive oil
• 4  artichoke hearts, cut in three
• 1⁄2 lb fresh mushrooms, cleaned and cut in three
• 1  shallot, peeled and chopped
• 3  tablespoons cognac
• 1 1⁄2 cups  chicken stock, heated
• 1  tablespoon cornstarch
• 3  tablespoons cold water
• 2  tablespoons heavy cream
• 1  teaspoon fresh parsley
•  salt, to taste
•  black pepper, to taste

Directions

1. heat butter in saute pan over medium heat. add chicken and season well with salt and black pepper. cover and cook 5 minutes on each side over very low heat.
2. meanwhile, heat oil in frying pan. add artichoke hearts and mushrooms and shallot. season, cover and cook 5 minutes over medium heat.
3. add cognac and cook 2 minutes over high heat. do not cover.
4. pour in chicken stock and correct seasoning if needed. continue cooking 5 minutes over low heat.
5. dissolve cornstrach in cold water. incorporate into sauce in frying pan. stir in cream and simmer 1 minute.
6. place cooked chicken in sauce and simmer 3 minutes.
7. sprinkle with parsley and serve.