This month's theme at Let's Dish! is HARVEST. I decided to use artichokes, garlic and lemons as my centerpiece since they will be used in my main dish. Aren't artichokes the most beautiful vegetable? I love their color, flavor and texture.
I used a green topper scrunched up with some rose bowls with votives.
|How about an artichoke for an appetizer?|
flour for dredging the chicken
1 T. butter
1 T. olive oil
1 large shallot
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 can artichokes, drained (or 1 pkg. frozen artichokes, thawed)
the juice of a lemon
1/2 cup white wine
1 cup chicken broth
salt and pepper to taste
Parmesan cheese, for garnish
Put some flour in a pie plate. Add some salt and pepper and mix. Dredge the chicken breasts in the flour and shake off the excess.
Heat the butter and the olive oil in a large skillet. Saute' the chicken in the skillet until golden brown. Remove to a platter. Add the shallot, the mushrooms and the garlic and cook several minutes until the mushrooms release their juices. You may need to add a little extra olive oil and butter to the skillet. Add the artichokes, the lemon juice, wine and chicken broth. Scrape the bottom of the skillet. Add the chicken back to the skillet, cover and simmer about 10 minutes, or until chicken is done. Add salt and pepper to taste.
I like to serve this over linguine. Sprinkle with Parmesan cheese.
|This is my Mom's Royal Doulton Berkshire|
|I used some casual napkins from Sur La Table, years ago and my Grandma's crystal.|
I am sharing this with: