Recipe - Chicken Breasts Savoyarde

4 Whole skinless boneless
chicken breasts; split
2 tablespoon Vegetable oil
1 tablespoon Butter or margarine
1 md Onion; cut or sliced up
1 teaspoon Dried tarragon leaves
One half teaspoon Dried thyme leaves
One half cup Dry white wine
One half teaspoon Salt
1 ds Pepper
Sauce
1 tablespoon Butter or margarine
1 tablespoon Allpurpose flour
Three fourths cup Dry white wine
One half cup Canned chicken broth
One half cup Sour cream
One half cup Grated Parmesan cheese
1 tablespoon Prepared mustard
One half teaspoon Salt
1 ds Pepper
1 cn (8 oz) artichoke bottoms*
Chopped parsley

*Or, 1 4 ounce can artichoke hearts, cut or sliced up in half.

Wash chicken breasts under cold running water; drain well and pat dry with
paper towels. Put oil and 1 tablespoon butter in a large, heavy skillet.
Heat over moderately high heat. When hot, add onion, tarragon and thyme.
Cook until onion is tender.

Add chicken breasts, 4 pieces at a time, to onion mixture in skillet.
Arrange in a single layer and saute 15 minutes, turning once. Remove
chicken from skillet; add remaining uncooked chicken breasts and cook in
the same way. Return all chicken to skillet.

To sauteed chicken breasts in skillet, add One half cup dry white wine, salt and
dash of pepper; mix well. Coook over low heat, covered, for 5 minutes
longer.

Meanwhile, make sauce: Put 1 tablespoon butter in a 1quart saucepan and
melt over medium heat. Remove hot butter from heat and stir in flour until
smooth. Gradually stir in wine and chicken broth. Return to heat and cook 5
minutes longer, stirring constantly with a wooden spoon until mixture just
comes to a boil. Reduce heat to low.

With a wire whisk, blend in sour cream. Add cheese, mustard, salt and
pepper to wine sauce, stirring constantly. Remove from heat when cheese is
melted; set aside. Heat artichoke bottoms or hearts gently in a small
saucepan over low heat; drain.

Arrange chicken breasts in a shallow baking dish. Arrange artichoke bottoms
around chicken. Spoon wine sauce over all and run under the broiler to heat
thoroughly and brown (about 5 minutes). Sprinkle with parsley and serve.
Makes 8 servings.

NOTES : The Savoy region of France borders on Switzerland and Italy and is
jagged with the French Alps. It is well known for its wines, cheeses and
Savoyarde cooking (rich with cream and cheese sauces). This recipe for
Chicken Breasts Savoyarde is typical: Sauteed chicken breasts are cooked in
white wine and served with artichoke bottoms and a delicate cheese sauce.
Broiled until bubbly and brown, this dish is a perfect entree for a company
dinner.

Recipe by: McCall's Cooking School Cookbook

Posted to MCRecipe Digest V1 #1010 by Crane Walden cranew@foothill.net
on Jan 14, 1998