Roast chicken breasts with mushrooms & artichoke hearts
Roast
This is an updated version of a recipe that was a staple of my (1960s) childhood. The original is from an old Louisiana Junior League cookbook called Cotton Country Collection. This was a “company coming for dinner” recipe. You browned the chicken breasts in butter, removed them, added flour to make a roux, and then made a sauce with chicken bouillon (made from cubes) and canned artichoke hearts and mushrooms and braised the chicken breasts in the sauce. What made it fancy was 2 tablespoons of sherry added just before serving. My parents were close friends with three couples who had children our ages, and when the kids got married, one of the families hosted a gathering for friends, family and out of town guests, and this dish was always on the menu. It was one of the first things I learned to cook (although I couldn’t get my mind around bouillon or canned mushrooms, even in the 1970’s, so I began tinkering with the recipe then). <br /> <br />Even with fresh ingredients, this is a very simple recipe, and one that can be made year round. I leave the type of mushroom up to you -- it is fine with simple white or cremini mushrooms; a little earthier with shiitake or oyster mushrooms. I like to serve this with couscous, but polenta or small roasted potatoes work equally well. <br />
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