French Market Recipe 2023 33
Blanc de volaille a la sauce d’artichaux
Chicken with artichoke sauce
Ingredients for 2 servings
- 2 chicken breasts
- 2 Artichoke (or 2 preserved artichoke hearts)
- 250ml fresh cream
- 25g butter
- 1 Lemon
Directions:
- Boil the artichokes for about 20 minutes
- Peel off the leaves and the choke (the spiky bit in the centre above the heart) until you get to the heart
- Blend the artichoke hearts with the cream until smooth
- Grate the lemon and squeeze about 1 tablespoon of juice into a bowl
- Slice the chicken breasts thickly.
- Melt the butter in a heavy based frying pan and cook the chicken slices gently, turning from time to time for about 15 minutes.
- Add the artichoke cream sauce to the pan over a very low heat.
- Heat gently until sauce warm, stirring well. Do not allow to boil.
- Add the lemon juice bit by bit and mix in well.
- Turn out into a bowl or serving dish.
- Top with grated lemon rind and serve straight away.
Pair with a glass of La Combe Pilates organically grown viognier from the Cotes Rhodaniennes in the Rhone valley.
Bon Appétit
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