Chicken or Shrimp and Artichoke Hearts

Title:
Chicken or Shrimp and Artichoke Hearts

Yield:
4 Servings

Categories:
Artichokes,
Chicken,
Main
Dishes,
Pasta-hot,
Shrimp




Ingredients:





     2 ts Olive oil


     4    Chicken breast halves -OR-


     8 oz Shrimp; Peeled and deveined


     1 tb Butter


     2    Cloves garlic; minced


   1/2 lb Mushrooms; sliced


     1    Jar marinated artichoke


          -hearts, (14 ounce)


     1 tb Lemon juice


   1/2 ts Dried tarragon; crushed


     2 ts Soy sauce


   1/2 c  Dry white wine


          Fresh cracked pepper


          Chopped parsley






 In a large skillet with a lid, heat the olive oil over medium-high heat.


 Add the chicken, skin side down. Brown 2 to 3 minutes, then turn over and


 brown the other side. Remove from the pan and set aside.


 


 Melt the butter in the same pan over medium heat. Add the garlic and


 mushrooms and cook until they begin to soften. Stir in the artichokes


 hearts and their liquid, the lemon juice, tarragon, soy sauce and the wine,


 scraping up any browned bits.


 


 Return the chicken to the skillet, spooning some sauce on top. Sprinkle


 with fresh cracked pepper. Bring to a boil then cover and simmer on low


 heat 15 to 20 minutes, or until the chicken is cooked through. Use a


 slotted spoon to remove the breasts and vegetables to a serving platter and


 tent with foil to keep warm. Degrease the sauce, if necessary, and reduce


 to desired consistency. Serve the chicken breasts with the warm artichoke


 sauce and garnish with parsley and pepper.


 


 In this dish, chicken breasts are simmered with marinated artichoke hearts


 (which should be stocked in every pantry), mushrooms and garlic in a tangy


 tarragon wine sauce. This is another dish that comes together in a very


 short time, in a single skillet, with minimum fuss and maximum taste. For
a


 dish this tart and flavorful, the addition of simple egg noodles and a


 simple, steamed green vegetable would complete the meal perfectly.


 


 NOTES : To make this for two people, I used 8 ounces shrimp, 1/4 pound


 mushrooms and a 7 ounce jar of marinated artichoke hearts. I served it over


 linguini with Liebfraumilch.


 Posted to recipelu-digest Volume 01 Number 185 by JoAnn 


 on Oct 31, 1997