Everybody loves pasta. Everybody loved this pasta dish. It is rich and flavorful without being really heavy. If you can find fresh baby artichokes by all means use them. You will need to cook them before adding them to the dish. Otherwise use the best canned or frozen artichoke hearts you can find.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes Pasta Poultry
Amount Measure Ingredient -- Preparation Method
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6 large boneless skinless chicken breasts or thighs cut in large cubes
2 cloves garlic - finely chopped
1 bunch green onion - chopped
1 pound mushrooms - sliced thick
1/2 cup sherry or white wine
1 cup chicken stock
1 large can water packed artichoke hearts - drained & halved if they are large
1 cup sour cream (or more)
salt and cayenne pepper to taste
1. In a large heavy skillet heat a bit of oil and put in a pat of butter. When the butter stops
foaming, it is ready to use. Season the chicken pieces with Tony Chachere's Creole
Seasoning and brown evenly all over. Set aside.
2. In the same skillet saute the garlic, green onion and mushrooms till mushrooms have
started to brown and the garlic and green onion are tender. Add chicken stock and
bring to a boil. Cook down for a few minutes and reduce .
3. Add artichokes and sour cream. Stir the sour cream in thoroughly, the sauce
should thicken. Taste. If the sauce needs to be a bit 'creamier' add more sour cream.
Check for salt and add cayenne pepper to taste.
4. Add the chicken and any accumulated juices to the sauce. Stir in well. Heat through.
Serve over fettuccine with a nice crisp white wine and crusty bread.