Chicken Breast with Lemon/Artichoke Cream Sauce
Monica Fry
ingredients
- 4 Chicken Breast -- Halved
- 3 tsp Butter
- 2 tbsp shallots -- Minced
- 1/2 C White Wine
- 1/2 C Chicken Broth
- 1/2 C Whipping Cream
- 1 Lemmon -- Grate rind
- Lemmon Juice -- To taste
- artichoke hearts -- To taste
directions
Saute chicken breasts in butter until they are cooked thoroughly
Set chicken aside and keep warm
Add shallots to pan and cook until they are transparent
Stir in wine
Add Chicken broth and bring to a boil
Stir in cream --slowly
Cook over medium just until cream boils (do NOT scald the cream)
Remove from heat and stir in Lemon juice/artichoke hearts.
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Per Serving (excluding unknown items): 2621 Calories; 164g Fat (59.0% calories from fat); 247g Protein; 8g Carbohydrate; 0g Dietary Fiber; 937mg Cholesterol; 1283mg Sodium. Exchanges: 35 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 11 Fat.
Source: Monica Fry
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