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Chicken Breasts Savoyarde
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Brief Description
Chicken breasts in a creamy sauce served with artichoke bottoms.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: French
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Prep Time: 30 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
McCall's Great American Recipe Card Collection - Saturday Night Parties
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 28, 2020
Number of Servings:
Ingredients:
- 4 - boneless, skinless chicken breasts (1/2 lb. ea.) halved
- 2 tablespoons - salad oil
- 1 tablespoons - butter or margarine
- 1 - medium onion sliced
- 1 teaspoons - dried tarragon
- 1/2 teaspoons - dried thyme
- 1/2 cups - dry white wine
- 1 teaspoons - salt
- - dash of pepper
- 1 tablespoons - butter or margarine
- 1 tablespoons - flour
- 3/4 cups - dry white wine
- 1/2 cups - canned, condensed chicken broth undiluted
- 1/2 cups - dairy sour cream
- 1/2 cups - grated Parmesan cheese
- 1 tablespoons - prepared mustard
- - dash of pepper
- 1 cans - 8 oz. artichoke bottoms
- - chopped parsley
Directions:
Wash chicken breasts; drain well on paper towels. In a large, heavy skillet, heat oil with 1 tablespoon butter. Add onion, tarragon and thyme; cook until onion is tender.
Add chicken breasts, about half at a time, in single layer. Saute for 15 minutes, turning once. To sauteed chicken breasts in skillet, add 1/2 cup white wine, salt and dash of pepper; mix well. Cook over low heat, covered, 5 minutes longer.
Make sauce:
In a medium saucepan, melt butter; remove from heat. Stir in flour. Gradually stir in wine, chicken broth and sour cream. Cook over low heat, stirring, for 5 minutes or just until boiling. Add cheese, mustard and pepper. Cook a few minutes more, stirring. Remove from heat.
Heat artichoke bottoms gently; drain. Arrange chicken breasts in shallow baking dish. Arrange artichokes around chicken. Spoon sauce over all.
Run under broiler to heat through and brown - about 5 minutes. Sprinkle with parsley.
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