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Ingredients:
3 whole skinelss and boneless chicken breasts
2 teaspoons salt
1/2 teaspoon pepper
3 sweet red peppers (about 1 pound)
1 tablespoon olive oil
3 tablespoons butter
1/2 pound mushrooms, thinly sliced
3 tablespoons chopped shallots
1/4 cup vermouth
1/2 cup half-and-half
1/2 pound medium noodles
3 pints boiling water
2 artichokes
3 tablespoons chopped parsley leaves
Preparation:
Split each chicken breast in half and trim away the cartilege and membrane. Put the chicken between sheets of plastic wrap and lay it skin side down on a flat surface. Pound the chicken lightly.
Sprinkle the chicken with 1 teaspoon of salt and the pepper.
Remove the core of each red pepper and cut the peppers into
quarters. Discard the seeds. Put the peppers in a saucepan with water to cover them. Bring to a boil and simmer for about 8 minutes. Drain the peppers and put them in a blender or food mill to puree. To remove some of its moisture, pour the puree into a small frying pan
and cook it for about 5 minutes.
Heat the olive oil and 1 tablespoon of the butter in a large skillet. Put the chicken in the skillet. Cook for about 2 minutes. Turn the breasts and scatter the mushrooms over them. Stir and continue cooking for about 3 minutes. Sprinkle the shallots over the chicken and continue
cooking for another minute.
Transfer the chicken to a warm serving dish. Cover it loosely with aluminum foil.
Pour the vermouth into the skillet and bring it to a boil. After about 3 minutes add the half-and-half and continue cooking for another 3 minutes, stirring occasionally. Notice if liquid has accumulated around the chicken and add it to the mixture in the pan. Also add 2 tablespoons of the red pepper puree.
Put the noodles in a pot of boiling water along with 1 teaspoon of the salt and cook for 5 minutes or until tender. Drain well and return them to the pot, adding the remaining butter. Stir.
At the same time, microwave 2 artichokes in a small amount of water for about five minutes. Melt two teaspoons of butter. When the artichokes are done, remove from microwave, tear off leaves and pour butter over them. Keep warm.
Spoon equal amounts of the pepper puree into the center of each artichoke. Serve the chicken, with the mushroom sauce, accompanied by the noodles and artichokes. Garnish with parsley.
Serves six.
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