Chicken and Artichokes
4 cups chicken sauce (see recipe)
6 tablespoons olive oil (divided)
12 artichoke bottoms (quartered, use frozen if possible, canned can be substituted)
4 boneless skinless chicken breast halves (6 to 8 ounces each), cut into 1/2-inch strips
Salt and pepper taste
1 to 1 1/2 cups flour
2 1/2 cups white wine
2 tablespoons chopped parsley
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
6 cloves garlic
2 sprigs fresh sage
2 sprigs fresh rosemary
2 sprigs fresh basil
1 quart roasted chicken stock or canned broth
1 cup water mixed with about 3 tablespoons cornstarch to make a slurry
Salt and pepper to taste
Make sauce first and set aside.
Heat 3 tablespoons oil in large saute pan. Add artichoke bottoms and saute until golden brown. Remove artichokes from pan, drain and set aside.
Add remaining 3 tablespoons oil to same pan. Season chicken with salt and pepper. Dust with flour, then remove any excess. Carefully place chicken in pan and saute on both sides until golden brown and almost cooked through. Add reserved artichokes and toss.
Add wine and deglaze pan, scraping up any bits stuck to pan. Add parsley and lemon juice. Add chicken sauce and cook until reduced to thick enough to coat back of spoon. Adjust seasoning if needed. Makes 4 servings.
Heat oil in medium sauce pot. Add garlic and saute until golden brown. Add herbs and quickly saute. Add stock and simmer about 10 minutes. Add about half the slurry, and cook until mixture thickens enough to coat back of spoon, adding more if needed. Season with salt and pepper. Strain through fine sieve. Set aside to use later. Makes about 4 cups