Artichoked Chicken Breasts

Artichoked Chicken Breasts

2 lbs. baby artichokes

3 to 4 whole chicken breasts, halved

2 T. cornstarch

1/3 C. extra virgin olive oil

1 large onion, cut in 1/4 inch thick slices

2 cloves garlic, minced

1 T. dried coriander

1 t. salt

1 t. pepper

1/8 t. saffron

1/2 C. white wine

1/2 C. chicken broth

1 lemon, quartered

1 (5 oz.) jar green olives with juice

8 oz. button mushrooms, washed and trimmed

lemon wedges, cilantro or parsley, for garnish

French baguettes

Rinse artichokes. Set out a large bowl of cold water and add lemon juice. Cut off base and top third of each artichoke and drop in acidulated water as you work. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut artichokes in quarters lengthwise and keep in acidulated water.

Dust each chicken breast lightly with cornstarch. Heat olive oil in large skillet over medium-high heat. Add chicken breasts and brown lightly on each side. Lift out browned breasts and set aside.

Add onion, garlic, cilantro, salt, pepper and saffron to skillet and cook and stir until tender, 5 minutes. Drain artichokes, add to skillet and cook and stir another 5 to 10 minutes. Return chicken breasts to skillet. Add wine, chicken broth and lemon. Cover and simmer until chicken is tender, about 1 hour. Add mushrooms and olives, cover and cook another 5 minutes.

Arrange chicken breasts in deep platter or serving dish and spoon sauce over.

Makes 6 servings.

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