French Market Recipe 2025 36
Blanc de poulet à la crème d’artichaut
Chicken breast with artichoke cream sauce
Ingredients for 2 servings
- 2 Chicken breasts
- 2 Artichokes (or preserved hearts if no fresh artichokes available)
- 250ml fresh cream
- 25g Butter
- 1 Lemon
Directions:
- Grate the lemon zest and keep aside
- Squeeze about 1 tablespoon of lemon juice into a bowl
- Trim a least a third off the tops of the artichokes
- Cut off the stalks
- Boil in salted water for about 25 minutes, until you can detach the leaves easily.
- Drain and cool
- Remove the leaves from the artichoke
- Remove the choke (the bristly centre piece) and any leaves, until you are left with the heart
- Slice the hearts finely and add to the cream, mix lightly together
- Slice the chicken breasts thickly
- Melt the butter in a heavy based frying pan
- Cook the chicken gently in the butter, 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 is warm, stirring well. Do not allow to boil.
- Add the lemon juice bit by bit to the sauce and stir in well.
Serve on top of fresh tagliatelle, top with grated lemon zest and a glass of Ayama Viognier from the Paarl-Voorderberg, available at our French Market shop or order online at www.frenchmarket.co.za.
Bon Appétit