Chicken With Artichokes
|Boneless chicken breasts||4|
|Olive oil||1 Tablespoon|
|Artichoke hearts||4 , cut in three|
|Fresh mushrooms||1⁄2 Pound, cleaned and cut in three|
|Dry shallot||1 , peeled and chopped|
|Chicken stock||1 1⁄2 Cup (24 tbs), heated|
|Cold water||3 Tablespoon|
|Heavy cream||2 Tablespoon|
|Chopped fresh parsley||1 Teaspoon|
? Heat butter in saute pan over medium heat. Add chicken and season well. Cover and cook 5 minutes on each side over very low heat.
? Meanwhile, heat oil in frying pan. Add artichoke hearts, mushrooms and shallot. Season, cover and cook 5 minutes over medium heat.
? Add cognac and cook 2 minutes over high heat. Do not cover.
? Pour in chicken stock and correct seasoning. Continue cooking 5 minutes over low heat.
? Dissolve cornstarch in cold water. Incorporate into sauce in frying pan. Stir in cream and simmer 1 minute.
? Place cooked chicken in sauce and simmer 3 minutes. Sprinkle with parsley and serve.