Ingredients

The following ingredients have 2 Servings
  • Rice:
  • 1/2 cup (3oz, 90gr) Basmati rice
  • 1 cup (8oz 240gr) chicken broth
  • Chicken:
  • 2 chicken breasts – boneless, skinless, cut in half
  • 1 medium onion, halved, then sliced thinly
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) dry white wine
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
  • 1 tbs Dijon-style mustard
  • 1/2 cup (2oz, 60gr) Parmesan cheese
  • 2 tbs cornstarch dissolved in 3 tbs chicken broth
  • 4 – 5 medium artichoke bottoms, about 3″ (7.5cm) across

Instruction

  • Cook rice in 1 cup broth, according to package instructions.
  • Cook artichoke bottoms if needed.
  • In nonstick skillet heat oil over medium-high heat.  Add onion and sauté until tender.
  • Add tarragon, thyme, chicken breasts and sauté until chicken starts to brown.
  • Add white wine, cover and reduce heat to low. Simmer for 10 minutes.
  • In a baking dish just large enough to hold everything spread the rice.
  • Arrange artichoke bottoms in a single layer on top.
  • Remove chicken breasts and arrange on artichokes.
  • Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine.
  • When simmering hard stir in cornstarch mixture and cook until thickened.
  • Remove from heat; add yogurt and Parmesan.
  • Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes.
  • Remove and serve.