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| | Sue Woodward |
| 4 | Chicken breasts; skinned and boned |
| | salt |
| | pepper |
| | Flour; to coat |
| 1/2 Tasse | vegetable oil |
| 1 Dose | 11-oz. artichoke hearts; sliced |
| 1 Esslöffel | butter |
| 1/2 Tasse | Fresh chives; finely chopped Or |
| 1/2 Tasse | green onions finely chopped |
| 1 Tasse | mushrooms thinly sliced |
| 8 x ca. 30 g | Sour cream; at room temp |
| | white wine optional |
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With a wide knife blade or rolling pin, flatten down the high part of the breast pieces to make a uniform surface. Salt and pepper the chicken. Roll lightly in flour; shaking off the excess. Heat the oil in a med. Skillet and saute the chicken over med. Heat until just done; about 5 mins. Remove from the pan and keep warm.
Heat the artichoke hearts in a small skillet and set aside. Drain the oil from the pan. Add the butter, heat, and saute the chives/green onions and the mushrooms until the mushrooms are tender, about 8 mins. Remove the skillet from the heat and stir in the sour cream. Heat again until hot but not bubbling. If the sauce seems too thick, add a little white wine.
On a serving platter, place the heated artichoke hearts on the warm chicken, and dress with the sauce. Serve.
Author - Bernard Clayton
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