Artichokes and Chicken a la Cream
📜 Collection: GailCollection | ✍️ Attribution: Gail Babineau | 📂 Category: Entrees A rich and elegant vintage entree featuring tender chicken breasts and fresh artichokes simmered in a creamy white wine sauce seasoned with curry and lemon. Perfect for serving over rice with a crisp Riesling.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 55 mins | None | 4 Servings |
🔪 Key Equipment
- Large skillet or Dutch oven
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Tablespoons | Butter | divided |
| 1 1/2 cups | Onions | thinly sliced |
| 2 large | Chicken Breasts | cut in half |
| 3/4 teaspoon | Salt | none |
| 1/4 teaspoon | White Pepper | none |
| 1/4 teaspoon | Curry Powder | none |
| 4 medium | Artichokes | fresh or frozen |
| 3 Tablespoons | Lemon Juice | divided |
| 3/4 cup | White Table Wine | none |
| 3 cups | Cream | or cream of mushroom soup, divided |
| As needed | Fresh Parsley | for garnish |
Instructions
Step 1: Sauté Aromatics and Chicken
- Melt 3 tablespoons butter in a large skillet or Dutch oven over medium-low heat.
- Add 1 1/2 cups thinly sliced onions, stir, cover, and cook over low heat for 5 minutes, or until tender.
Step 2: Brown the Chicken and Season
- Add the 2 large chicken breasts to the skillet and turn to coat them with butter.
- Cover and cook over low heat for 10 minutes.
- Add 3/4 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon curry powder. Stir to combine.
Step 3: Prepare and Add Artichokes
- Meanwhile, wash the 4 medium artichokes, cut off stems, and remove the bottom leaves. Quarter them and remove the chokes.
- Rub all cut edges with 2 tablespoons lemon juice to prevent browning.
- Add the prepared artichokes to the chicken in the skillet.
Step 4: Simmer with Wine and Cream
- Pour in 3/4 cup white table wine. Bring to a boil and cook rapidly until about two-thirds of the liquid has evaporated.
- Pour in 2 3/4 cups hot cream (or cream of mushroom soup), ensuring the cream was brought to a boil separately beforehand.
- Cover and simmer gently for 35 to 45 minutes, or until the chicken and artichokes are tender.
Step 5: Finish the Sauce and Serve
- Transfer the chicken and artichokes to a warm platter and cover to keep warm.
- Remove the skillet from the heat and stir in the remaining 1 tablespoon lemon juice.
- Gradually beat the remaining 1/4 cup cream into the skillet to enrich the sauce.
- Pour the finished sauce over the chicken and artichokes, garnish with fresh parsley, and serve.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Original Recipe Scan
