NEWS | photo Pau! McGrath

7 SHOPPERS AT Park Royal mall in West Vancouver take time to refuel after the rigors of spend-
{ Ing at the south malil’s popular public market.

‘Saucy chicken entree

+ Chicken Breasts Savoyarde

41/2 Ab. size) whole. chicken
breasts, boned, skin removed, cut
i half
2 Thsp. vegetable oil ;
1 Thsp. butter cr margarine

a 2 medium onions, thinly sliced

1 Tsp. dried tarragon
“M2 ‘Top. dried thyme

122 C., dry white wine .
-j.1 Tsp. salt: .

‘Dash of pepper

wt Sauce:
1 Thsp. butter or margarine
1 Tbsp. flour

3/4 C dry white wine

1/2. C. canned, condensed chicken
. broth, undiluted. ~~
-- U2 C. sour cream
‘42. C. grated parmesan cheese
i Tbsp. prepared mustard .
_ Dash of pepper
‘2-8 oz, cans of artichoke hearis

Chopped parsley ;
_ Wash chicken breasts, Drain well

on ‘paper towels.

In large, heavy skillet, heat oil
with 1 Tbsp. of butter. Add onion,
tarragon, thyme and cook until ten-
der. Add chicken breasts, about half
at a time, in a single layer.

Saute 15 minutes turning once.

To sauteed chicken breasts in
skillet, add 1/2 C. white wine, salt
and dash of pepper.

Mix well. Cover and cook over
low heat for five minutes.

Sauce preparation

In medium saucepan, melt butter,
remove from heat and stir in flour.

- Gradually stir in wine, chicken
broth and sour cream.

Cook over low heat, stirring for
five minutes or just until mixture
boils.

Add cheese, mustard and pepper.
Cook a few minutes more while

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A NON-SMOKING RESTAURAN }

Monds§Si me

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Open froma’ 28:5 lam Weekdays

and from 9: ae ta

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or Children’s Meda ae March 15, 1995

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West Coast Freshness, Naturally

continually stirring.

Remove from heat. Heat arti-
choke hearts gently in their liquid.
Drain.

Arrange chicken breasts in shal-

low baking dish. Arrange artichokes -

around chicken. Spoon sauce over
entire dish.
Put under broiler to heat through
and brown for about five minutes.
Serve over broad noodles or rice.

Sprinkle with parsley. : ;
‘ Moira Ellis

North Vancouver

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