Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
1 Sprig thyme or 1/2 ts dried
1 Shallot; chopped
1 pn Nutmeg
1 c Dry (not sweet) champagne
1 1/4 c Chicken stock
1 1/4 c Heavy cream
2 tb Cold, unsalted butter
Salt and white pepper
1 tb Champagne vinegar

--------------------------CHICKEN-------------------------------
4 Boneless, skinless chicken
-breast halves
Flour
2 tb Olive oil
2 oz Mushrooms; quartered
1/4 c Champagne
2 oz Quartered artichoke hearts

Sauce: Combine thyme, shallot, nutmeg, champagne and chicken stock
and boil rapidly to reduce by 3/4 (to about 1/2 cup). Add cream and
simmer for 5 minutes. Add butter, a small piece at a time, whisking
after each addition just to incorporate butter into sauce. Add salt,
pepper and vinegar.

Chicken: Dredge 4 chicken breasts in flour and shake to remove
excess. Heat olive oil in large skillet. Add chicken and mushrooms.
When chicken is browned on both sides (but not fully cooked), add
champagne and artichoke hearts. Cook to reduce champagne by half and
remove chicken to plates. Top with mushrooms, artichoke hearts and
sauce. Garnish with fresh thyme, if available.

Serves 4.

The Courier-Journal, Louisville, Kentucky, August 11, 1993

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