I love this one...
Chicken & Mushroom-Artichoke Ragoût
(Cuisine at home, April 2006, Issue 56, p. 13)
Makes: 2 Chicken Breasts, 2 Cups Potatoes, and 2 Cups Ragoût Total Time: About 45 Minute Rating: Intermediate
For the Potatoes—
Boil; Drain and Dry:
2 russet potatoes, peeled, cubed
Off Heat, Mash with:
1/2 cup reduced-fat buttermilk
1/2 T. unsalted butter
Salt, white pepper, and ground
nutmeg to taste
For the Chicken and Ragoût—
Saute in 1 t. Olive Oil; Add:
3 cups shiitake, crimini, and button mushrooms, halved (quartered if large)
1 cup leeks, thinly sliced into half-moons and rinsed
Sear in 1 t. Olive Oil; Deglaze with and Simmer:
2 boneless, skinless chicken breast halves, seasoned with salt and pepper
1/2 cup dry Riesling or white wine
1/2 cup low-salt, fat free chicken broth
Blend Together; Whisk in:
1 T. unsalted butter, softened
1 T. all-purpose flour
1 t. apple jelly
Finish with:
Mushroom-Leek Mixture
4 canned artichoke hearts, quartered
1 t. minced fresh tarragon
Salt and pepper to taste
Boil potatoes in salted water until tender, about 12 minutes. (Start the mushrooms and chicken while the potatoes cook.) Drain potatoes, then return them to the pan and dry over medium heat, stirring until a film forms in the pan.
Off heat, mash potatoes with buttermilk, butter, and seasonings. Cover potatoes and keep warm.
Saute mushrooms in oil in a nonstick skillet coated with nonstick spray over medium-high heat. Cook until browned, 5–7 minutes, tossing occasionally. Add leeks and cook until wilted, 3 minutes. Remove mushroom mixture and wipe out the skillet.
Sear chicken in oil in a pan coated with nonstick spray until brown on one side, about 4 minutes. Flip over, sear 3 minutes, then deglaze with wine and broth. Cover and simmer 8–10 minutes.
Blend butter and flour together. Transfer chicken to a cutting board, cover, and keep warm. Bring wine mixture to a simmer over high heat; whisk in about 2 teaspoons of the butter mixture and the jelly. Cook until thickened, about 3 minutes.
Finish sauce with the reserved mushroom mixture, artichokes, tarragon, salt, and pepper. To serve, slice chicken and arrange on plates with potatoes and ragoût.
Nutrition Information (Per 1/2 recipe):
422 calories 34% calories from fat 16g total fat 27g carb. 300mg sodium 3g fiber 37g protein
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