Artichoke Portobello Chicken In Cream
From notyourmomma 17 years ago
- 15 minutes to make
- Serves 2
Tonight's dinner in a flash. Turned out quite tasty
Ingredients
- 1 whole chicken breast, cut in half pounded evenly shopping list
- 3 tbsp of unsalted butter shopping list
- 2 portobello mushrooms sliced 1/2 inch thick shopping list
- 1/2 onion sliced shopping list
- 1 can of artichoke halves, drained (not marinated, please) shopping list
- salt and pepper shopping list
- 2 tsp of mashed garlic shopping list
- 1/2 cup of heavy cream shopping list
- 1 tsp of drained capers shopping list
How to make it
- Pound the chicken thin, salt and pepper very lightly, set aside in the refrigerator.
- In large skillet, heat the butter to just below browining point, you want it to foam, quickly add the mushroom pieces and onion slices.
- Cook on high heat and brown the mushrooms, you want them carmelized and toasty about 4 minutes each side on high.
- Sprinkle lightly with salt and pepper, remove to side plate.
- In pan drippings, over high heat sear the chicken 2 minutes per side til nicely browned add a touch more butter if necessary.
- Add the mushrooms, onion, artichoke pieces, garlic and heavy cream, turn heat to low and simmer 10 minues and reduce the cream to near nothing.
- Sprinkle with capers and serve.
The Rating
Reviewed by 1 people-
I love all of these ingredients. Has to be wonderful!
rml
in loved it
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" It was excellent "