Try this Chicken Breasts Savoyarde recipe, or contribute your own.
Suggest a better description*Or, 1 4 oz can artichoke hearts, sliced in half. Wash chicken breasts under cold running water; drain well and pat dry with paper towels. Put oil and 1 tablespoon butter in a large, heavy skillet. Heat over moderately high heat. When hot, add onion, tarragon and thyme. Cook until onion is tender. Add chicken breasts, 4 pieces at a time, to onion mixture in skillet. Arrange in a single layer and saute 15 minutes, turning once. Remove chicken from skillet; add remaining uncooked chicken breasts and cook in the same way. Return all chicken to skillet. To sauteed chicken breasts in skillet, add 1/2 cup dry white wine, salt and dash of pepper; mix well. Coook over low heat, covered, for 5 minutes longer. Meanwhile, make sauce: Put 1 tablespoon butter in a 1-quart saucepan and melt over medium heat. Remove hot butter from heat and stir in flour until smooth. Gradually stir in wine and chicken broth. Return to heat and cook 5 minutes longer, stirring constantly with a wooden spoon until mixture just comes to a boil. Reduce heat to low. With a wire whisk, blend in sour cream. Add cheese, mustard, salt and pepper to wine sauce, stirring constantly. Remove from heat when cheese is melted; set aside. Heat artichoke bottoms or hearts gently in a small saucepan over low heat; drain. Arrange chicken breasts in a shallow baking dish. Arrange artichoke bottoms around chicken. Spoon wine sauce over all and run under the broiler to heat thoroughly and brown (about 5 minutes). Sprinkle with parsley and serve. Makes 8 servings. NOTES : The Savoy region of France borders on Switzerland and Italy and is jagged with the French Alps. It is well known for its wines, cheeses and Savoyarde cooking (rich with cream and cheese sauces). This recipe for Chicken Breasts Savoyarde is typical: Sauteed chicken breasts are cooked in white wine and served with artichoke bottoms and a delicate cheese sauce. Broiled until bubbly and brown, this dish is a perfect entree for a company dinner. Recipe by: McCalls Cooking School Cookbook Posted to MC-Recipe Digest V1 #1010 by Crane Walden
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 8 | ||
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Calories: 267 | ||
Calories from Fat: 115 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 83mg | 26 % | |
Sodium 228.3mg | 8 % | |
Potassium 448.9mg | 12 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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