Chicken Breasts Savoyard    

Total time: 45 minutes
   An elegant party dish, it expands easily.  Boneless chicken and artichoke bottoms, baked in a white wine sauce.  It can be prepared ahead and baked at the last minutes.  Very little work for gourmet main course.  Serve with some fluffy Basmati or Mashed Potatoes.

 Ingredients:

• 2 chicken breasts - boneless, skinless
• 1 medium onion
• 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
• 15oz (450gr) artichoke bottoms

 Instructions:

• Cut onion in half and slice thinly.
• Cut the chicken breasts in half, the short way. 
• In nonstick skillet heat oil over medium-high heat.  Add onion and sauté until tender. 
• Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.
• Add the white wine, cover and reduce heat to low. Simmer for 10 minutes. 
• Open and drain artichoke bottoms. 
• In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer. 
• Remove chicken breasts and arrange around 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.