Chicken Isabella

This is decadent, rich, and takes some time to prepare. You won’t be sorry. Double the sauce base and freeze so you will have it on hand to cut your cooking time significantly. I have always made my own stocks, but there are good ones available pre-made so I have adapted the recipe to use store-bought ones. Use non-salted stock, and read labels for the least amount of added ingredients.

Chicken and Vegetables for 4 Servings

All of this can be done well in advance. I like to cook the veggies while the stock reduces. They can also be prepared a day or so ahead of time.

2 tablespoons olive oil

8 ounces baby bella or white mushrooms, sliced

14 ounce can quartered artichoke hearts, drained

1 cup roasted red peppers, sliced (jarred or canned are fine)

4 6-ounce chicken breasts

2 cups sauce base

4 tablespoons cold butter

Salt and pepper, to taste

Preparation

Heat olive oil over medium heat and add mushrooms. Sauté until browned.

Yes, you want color. Add artichoke hearts and cook with mushrooms for another 10 minutes, moving them around on occasion. Add peppers.

Cool if you are preparing ahead of time and store in refrigerator.

Season chicken breasts on each side and sauté. Remove from pan, add the sauce base and bring it to a simmer.

Slowly add 1 tablespoon of butter at a time, incorporating until melted.

Sauce should thicken slightly. Season with salt and pepper to taste.

Add vegetables and chicken, heating all through.

Serve over buttered orzo or pasta of choice.

Sauce Base

3 ounces lemon juice

1 quart beef stock

1 quart chicken stock

¼ cup coarse chopped garlic

2 bay leaves

6 peppercorns

4 inches of fresh rosemary stems

Sauce Preparation

Combine all in a large saucepan. Bring to a boil; then lower heat to a slow simmer. Reduce by half to yield 1 quart.

Cool, strain and refrigerate until use.