California Artichoke Chicken
The artichoke hearts and pistachios not only give this dish its distinctive flavor, but also its high price. You can save money by using thawed green beans and chopped pecans instead.
2 tsp butter or margarine
1 tsp olive oil
1 garlic clove, minced
2 shallots, minced
8 oz mushrooms, sliced
14 oz artichoke hearts, drained, quartered
1 1/2 lb skinless boneless chicken breasts, cubed
1/2 cup dry vermouth or white grape juice
1 Tbsp dried basil
2 oz tubetti or other small pasta
1/2 cup pistachios
1/4 cup Parmesan cheese
Heat butter and oil in a large skillet over medium heat. Add garlic and shallots. Cook until fragrant, about 1 minute.
Add mushrooms and artichoke hearts to skillet. Cook until mushrooms are lightly browned, about 5 minutes.
Add chicken to skillet. Cook until chicken is partially cooked, about 5 minutes.
Add vermouth and basil to skillet. Bring to a boil. Reduce heat; simmer until chicken is cooked through, about 2 minutes. Serve over pasta. Top with pistachios and Parmesan.
The best-tasting Parmesan cheese is sold by the chunk. To guarantee freshness, wrap in a paper towel slightly dampened with a mixture of 2 teaspoons water and 1/2 teaspoon vinegar. Seal in a plastic bag and refrigerate for up to 1 month.