1/2 chicken breast without skin and bone
2 artichoke hearts in canning liquid
1 tablespoon olive oil
1 and 3/4 tablespoons butter
1 tablespoon finely chopped onion
1 and 3/4 tablespoons Madeira wine
1/4 cup demi glace sauce
Salt to taste
Rice
2 cups cooked white rice al dente
1/2 envelope of chicken broth powder
1 cup warm water
3 tablespoons heavy cream
Salt to taste
Tip: Reduce 1/2 cup beef broth by half in low heat
1/2 chicken breast without skin and bone
2 artichoke hearts in canning liquid
1 tablespoon olive oil
1 and 3/4 tablespoons butter
1 tablespoon finely chopped onion
1 and 3/4 tablespoons Madeira wine
1/4 cup demi glace sauce
Salt to taste
Rice
2 cups cooked white rice al dente
1/2 envelope of chicken broth powder
1 cup warm water
3 tablespoons heavy cream
Salt to taste
Tip: Reduce 1/2 cup beef broth by half in low heat
1
Preheat the oven to 350°F
Stuff the chicken breast with artichoke hearts and season with salt
2
Heat the olive oil in a frying pan over high heat and cook the stuffed chicken until golden brown on both sides
Place it in an oven-safe dish and bake for another 8 minutes at 350°F
Slice it diagonally to show off the artichoke hearts
3
Cook the butter with onion, add wine and simmer for 3 minutes
Add demi glace sauce and let it thicken for 5 more minutes
Rice
Cook the rice with chicken broth powder in warm water, then stir in heavy cream until creamy
Season with salt and serve with the stuffed chicken.
