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CHICKEN BREASTS WITH ARTICHOKES




List of Ingredients



• 6 BONELESS AND SKINLESS CHICKEN BREAST HALVES
  
• 7 3/4 OUNCE DDRAINED ARTICHOKE BOTTOMS
  
• 1 1/2 CUPS CHICKEN STOCK
  
• 1 TEASPOON TARRAGON
  
• FRESHLY GROUND PEPPER
  
• ************MUSHROOM DUXELLE*****************
  
• 1/2 STICK BUTTER
  
• 10 OUNCES MUSHROOMS MINCED
  
• 6 TO 8 SHALLOTS FINELY MINCED
  
• SALT AND FRESHLY GROUND PEPPER TO TASTE
  
• ************BERNAISE SAUCE*****************
  
• 2 SHALLOTS MINCED
  
• 1 TABLESPOON TARRAGON
  
• SALT AND FRESHLY GROUND PEPPER
  
• 1/4 CUP WHITE WINE OR TARRAGON VINEGAR
  
• 1/4 CUP DRY VERMOUTH
  
• 3 EGG YOLKS
  
• 1 STICK SWEET BUTTER, CUT INTO SMALL PIECES AND SOFTENED AT ROOM TEMPERATURE
  






Instructions



1. *****DUXELLE****:
   IN A MEDIUM SKILLET, MELT BUTTER. WHEN THE BUTTER IS FOAMY, ADD MUSHROOMS AND SHALLOTS AND SAUTE UNTIL ALL THE LIQUID HAS EVAPORATED AND THE MIXTURE SOMEWHAT HOLDS TOGETHER, ABOUT 10 MINUTES. ADD SEASONING. ( YOU CAN DO THIS IN ADVANCE 1 TO 2 DAYS AND KEEP REFRIGERATED UNTIL READY TO USE).
   
2. **********BERNAISE SAUCE**********:
   IN A SMALL SKILLET, SIMMER SHALLOTS, TARRAGON, SALT, PEPPER,WINE OR VINEGAR AND VERMOUTH UNTIL ONLY A FEW SPOONFULS OF LIQUID REMAINS. REMOVE FROM HEAT AND QUICKLY WHISK IN THE YOLKS. PLACE OVER A DOUBLE BOILER OF BARELY SIMMERING WATER. WHISK CONTINOUSLY UNTIL MIXTURE IS THICK AND CREAMY. ADD SOFTENED BUTTER, A FEW PIECES AT A TIME. CONTINUE WHISKING OVER THE WARM WATER UNTIL ALL THE BUTTER HAS BEEN INCORPORATED. REMOVE FROM HEAT. SERVE IMMEDIATELY OR ALLOW TO SIT AT ROOM TEMPERATURE UNTIL READY TO SERVE ( UP TO 45 MINUTES).
   
3. REMOVE THE TENDERLOIN FROM EACH BREAST AND RESERVE FOR ANOTHER USE. POUND THE CHICKEN BREASTS BETWEEN TWO SHEETS OF PLASTIC WRAP OR WAXED PAPER TO 1/2" THICK.
   
4. RINSE ARTICHOKE BOTTOMS AND PAT DRY. FILL WITH ABOUT 1 TABLESPOONS OF THE MUSHROOM DUXELLE MIXTURE. WRAP A CHICKEN BREAST AROUND EACH ARTICHOKE AND SHAPE INTO NEAT HALF ROUND. SET IN A SHALLOW PAN THAT HOLDS THE CHICKEN ROUNDS SNUGLY.
   
5. ADD ENOUGH CHICKEN STOCK TO NEARLY COVER THE CHICKEN AND SPRINKLE WITH TARRAGON AND PEPPER. COVER AND BRING TO A SIMMER ON TOP OF STOVE. COOK 10 TO 15 MINUTES OR JUST UNTIL FIRM. ( DO NOT OVERCOOK).
   
6. REMOVE TO A SERVING PLATTER AND KEEP WARM, ( YOU CAN RESERVING THE COOKING LIQUID FOR ANOTHER USE).
   
7. SERVE WITH BERNAISE OR HOLLANDAISE SAUCE AND GARNISH WITH PARSLEY.
   
8. 6 SERVINGS