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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great served over your favorite pasta. Pol Martin Cookbook. 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.
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