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Jim Coleman Recipes

Chicken Breasts with Artichokes and Snow Peas

For this recipe you will need:

4 tablespoons of butter
4 boneless, skinless chicken breasts
salt and freshly ground black pepper
2 tablespoons chopped shallots
1 cup chicken stock, reduced to 1/2 cup
1/2 cup dry vermouth
4 teaspoons chopped fresh basil
2 cooked artichoke bottoms, sliced
1 cup snow peas
1/3 cup pistachio nuts

Flatten the chicken breasts slightly and season with the salt and pepper. Heat half of the butter on medium high heat and cook the chicken about 3 minutes on each side, until just cooked through. Transfer the chicken to a warmed plate with a slotted spoon, cover and keep warm.

Stir the shallots into the pan and cook over moderate heat, stirring often. Stir in the stock, vermouth and basil and reduce to 3/4 cup. Pass the mixture through a sieve into a clean pan and reheat gently. Over a low heat, gradually swirl in the remaining butter.

Warm the artichoke slices briefly in the microwave or in a steamer over simmering water. Blanch the snow peas in boiling water, then drain and refresh them.

Place the chicken breasts on warmed plates, arrange the artichoke slices, snow peas and pistachio nuts around the chicken, and drizzle the plates with the sauce.

This recipe will serve 4 people.

©2005 WHYY