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Poulet Aux Artichauts




Source of Recipe


The Times Picayune


Recipe Introduction


Thick fish filets cut in bite size pieces can be prepared in this manner.


List of Ingredients




4 Chicken breast halves (2 whole breasts) about 6 oz. each,
boned and skinned.
1 Tablespoon clarified butter
1 Tablespoon salted butter
1 (1-pound) can artichoke hearts
4 Tablespoons finely chopped green onions
4 Tablespoons finely chopped parsley
1/2 Cup dry white wine or vermouth
Salt and pepper to taste

Recipe



Cut chick in large bite size pieces, about 6 pieces per breast.

Heat clarified butter in a large, preferably non-stick skillet. Add the chicken pieces and toss them over low heat, seasoning them with salt and pepper, until the chicken is lightly browned. The pieces should not be cooked through. Allow at least 5 minutes.

Drain the artichokes and cut them in two if large. Add to the chicken along with the chopped herbs. Cover the skillet just long enough to heat the artichokes through, about 3 more minutes. Spoon out the artichokes and chicken onto a warm dish and keep warm. Pour in the skillet the dry white wine or Vermouth and boil it up, stiring and scraping any browned bits in the pan. Let it reduce to just a little syrupy juice. Add the pat of butter, swirling the pan until it is melted. Pour over the chicken and serve.