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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Breasts Savoyarde Recipe

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This recipe for Chicken Breasts Savoyarde is from Friends of Facebook Recipe Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4(1/2-lb size) whole chicken breasts, boned,skin removed & cut in half
2 Tbls olive oil
1 Tbl butter
1 med onion, sliced
1 tsp dried tarragon
1/2 tsp dried thyme
1/2 Cup dry white wine
1 tsp salt
Dash pepper
FOR SAUCE
1 Tbls butter
1Tbl flour
3/4 cup dry white wine
1/2 cup canned, condensed chicken broth, undiluted
1/2 cup grated Parmesan cheese
1 Tbl prepared mustard
Dash pepper
1 can(8 oz) artichoke bottoms
Chopped parsley
Directions:
Directions:
Wash chicken breasts: drain well. In Large , heavy skillet, heat oil with 1 Tbl butter. Add Onion, tarragon, thyme: cook until tender. Add chicken about half at a time in a single layer. Saute 15 minutes, turning once. To chicken add 1/2 cup wine salt & pepper: mix well. Cook over low heat, covered 5 minutes longer.
MAKE SAUCE- In meduim saucepan, melt butter: remove from heat. Stir in flour. Gradually stir in wine, chicken broth, & sour cream. Cook over low heat, stirring 5 minutes, or just til boiling. Add cheese, mustard, & pepper. Cook a few minutes more. Remove from heat. Heat Artichoke bottoms gently drain. Arrange chicken in shallow baking dish. Arrange artichokes around chicken. Spoon sauce over all. Run under broiler to heat through & brown- about 5 minutes. Sprinkle with Parsley.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This makes a very impressive dinner Party dish with little effort.

 

 

 

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