Parmeasean Encrusted Chicken and Artichoke Cream Sauce

Serves/Yields: 2-4 people	Category: Confectionery
Prep/Cook Time: 30- 40 min	Difficulty: Moderate

Ingredients 4 Boneless Chicken Breasts 1 8.5 oz unmarinated Artichoke Hearts 1/2 a cup dry chardonnay or other white wine 1 clove minced garlic 1 cup fine parm cheese 1 pint of cream Fry oil Kosher salt Fresh cracked pepper Unseasoned stuffing mix ( white bread only) 4 eggs Flour .

Directions To make sauce Reduce wine to half; add artichokes and cream. Slowly simmer DO NOT BOIL. After an hour the sauce should be thick. Make sure the cream coats a spoon nicely. Keep on low heat until chickens are ready. Before serving sauce, run an emulsion blender Through it for 10 seconds, sauce will increase in it's thickness Spoon underneath the breasts. Use about 1-2 oz of sauce per serving. For chickens. Trim fat off breasts. Pound down evenly till they are about a 1/2 inch thick. Rub salt, pepper and minced garlic on them. Beat eggs, put in bowl. Place flour in a bowl. Place bread crumbs in a bowl with parm cheese. Take a breast and coat it with flour lightly. Now dip in eggs. Place in bread crumbs and cheese. Make sure they have a nice coating. Turn oven to 325 Heat large fry pan 1 cup oil. Wait till almost smoking, and add breasts. Fry till each side is golden- about 3-4 min ea. side. Place on baking sheet with foil in oven. Cook 15 more min, till done. Side dish recommend white and wild butter rice Vegetable, sweet baby carrots, steamed. Wine- a good chard or savignon blanc. Somthing dry and subtle.

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Contributed By: Sarah Marie Duby on 02/-01/2004