This is one of those dishes that I have been making since the beginning of time. It’s a lovely party dish that expands easily. Boneless chicken and artichoke bottoms, baked in a white wine sauce.
It can be prepared ahead and baked to reheat at the last minute. Very little work for gourmet main course.
I use either frozen, thawed, cooked artichoke bottoms or canned that have been thoroughly rinsed.
Serve with some Basmati or Mashed Potatoes.
Chicken Breasts Savoyard
Total time: 45 minutes
- 2 chicken breasts – boneless, skinless, cut in half
- 1 medium onion, halved, then sliced thinly
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) dry white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
- 1 tbs Dijon-style mustard
- 1/2 cup (2oz, 60gr) Parmesan cheese
- 2 tbs cornstarch dissolved in 3 tbs chicken broth
- 15oz (450gr) artichoke bottoms,
- In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender.
- Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.
- Add the white wine, cover and reduce heat to low. Simmer for 10 minutes.
- In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer.
- Remove chicken breasts and arrange on artichokes.
- Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine.
- When simmering hard stir in cornstarch mixture and cook until thickened.
- Remove from heat; add yogurt and Parmesan.
- Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes.
- Remove and serve.
We were invited to lunch today.
It was a lovely lunch: the food was delicious, the company convivial…..
But I’m wiped out!
When we go out to dinner in the evening we have the usual 4 course meal with aperos and wine and after-dinner digestives. We come home, I pat the dogs and we go to bed.
But sometimes, like today, it’s lunch, rather than dinner. We have the same number of courses, the same amount of food, the same amount of alcohol….. We’re eating and drinking and talking and laughing for 5 hours.
We come home….
And I have to walk the dogs, then feed the dogs.
I’m exhausted but I can’t hardly go to bed at 6pm.
I’ve had enough to eat and drink to last until next Tuesday, but I know in a few hours, someone (who shall remain nameless) will be wondering ‘what’s for dinner’.
I have things to do but no energy to do anything.
I know people who do this 2 or 3 times every week – multiple lunches and dinners!
I can’t imagine….
But, I’m one of those people who works best on an empty stomach.
Obviously, I’m in the minority in this neighborhood.