Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 Posted to MM-Recipes Digest V4 #329 by Suzy <suzy@...> on Dec 18, 1997