Four chicken breasts (boneless if you prefer)
1 tbsp butter
1 tbsp olive oil
2 (15 oz) cans of quartered artichoke hearts
1/2 pound fresh mushrooms, sliced or quartered
1 shallot or small onion
''Two-fingers'' brandy, cognac or rum, etc.
1 1/2 cups heated chicken stock
1 tbsp corn starch
3 tbsp cold water (to dissolve corn starch)
2 to 4 tbsp of cream
2 tbsp chopped parsley
Salt and pepper to taste
Over medium heat, melt butter in saute pan. Add chicken,
season and cover. Cook chicken about five minutes each side
using low heat
In a large frying pan, heat the olive oil. Add the artichokes,
mushrooms and shallots.
Add the brandy (or whatever) and cook uncovered, for two
minutes over high heat.
Pour in chicken stock and add salt and pepper.
Continue cooking for five minutes over low heat.
Dissolve cornstarch in cold water and add to frying pan.
Stir in cream and simmer another one or two minutes.
Place chicken into sauce and simmer until done,
or ready to serve. (Three to ten minutes)
Add more cornstarch to thicken. If you prefer a broth-like
sauce, leave out the heavy cream.
Add a side of green pea's or beans for a healthy dish with
nice eye appeal.
A green salad and a big chunk of bread goes nicely, too.