Yield: 4 Servings
|½ pounds||Fresh angel hair pasta|
|1 cup||Fresh shitake mushrooms, thinly sliced|
|4 cloves||Garlic, minced|
|¼ cup||Extra virgin olive oil|
|4 \N||Chicken breasts, skinned, boned, cut into 1-inch pcs.|
|1 cup||All-purpose flour|
|14 ounces||Can artichoke hearts, drained and quartered|
|½ cup||Sweet vermouth|
|1 cup||Chicken broth|
|⅛ cup||Fresh lemon juice|
|1 cup||Heavy cream|
|1 cup||Grated Parmesan cheese|
|1 teaspoon||Dried tarragon|
Cook pasta, drain well. Set aside, and keep warm.
Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep warm.
Dredge chicken in flour; brown chicken in oil in skillet over medium heat. Remove chicken, reserving drippings in skillet; set chicken aside, and keep warm.
Add artichoke hearts to drippings; cook over medium-high heat, stirring constantly, until golden. Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep warm.
Add vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles that cling to bottom. Add chicken broth and lemon juice, and simmer 1 minute. Add mushrooms, garlic, chicken and artichoke hearts. Add heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and simmer 5-7 minutes, stirring constantly.
Place pasta on a large serving platter, and top with chicken mixture.
Sprinkle with tarragon, and serve immediately.
From the recipe files of suzy@ bestweb