Here is another dish worthy of an elegant dinner party. Veal can be substituted for chicken and is equally good.
Chicken Forestier
A tasty dish with chicken, mushrooms, and artichokes with a wonderfully rich sauce.
Ingredients
Equipment
Method
- Slice the chicken breasts horizontally to create thin filets. Dip the chicken into a plate of flour, and shake off the excess.
- Melt butter in the cast iron skillet over medium-high heat.
- Add the breasts to the skillet and cook until browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Add the garlic and shallots into the skillet and saute until the shallots are tender.
- Add the mushrooms and continue to cook until they release their liquid. Carefully add the wine, and cook for two minutes.
- Add the stock and simmer until the liquid begins to reduce.
- Put the chicken breasts into the skillet with artichokes and cook until heated.
- Season with salt and pepper to taste.
- To serve, arrange the chicken on a serving platter and spoon the sauce over the top.
The picture shows side dishes of mushrooms and green beans along with air-fried potatoes. They were perfect but use your imagination.
Atmosphere
This is an elegant and robust dinner. Open a nice Zin like a Frog’s Leap and put on a little David Sandborn.
