HERRICK’S CHICKEN

This is a great, one-skillet, “comfort food” dish.

Ingredients
8 - Slices bacon, chopped 1 tbsp. Basil Whole California
4 - 7oz. boneless chicken breasts 1 tsp. Granulated garlic
1 - Large can quartered artichoke hearts 3 oz. White wine
_ - Lbs. Sliced fresh white mushrooms 2 oz. Chicken stock
2 Large tomatoes, diced 3 oz. Clarified butter
2 T. Dried California Tarragon

Preparation:
Begin by lightly dredging chicken in flour. On medium heat, in large skillet, cook chicken in clarified butter until _ done. Add chopped bacon and continue cooking until bacon is just done. Drain off excess fat. Add mushrooms, tomato and artichoke hearts. Lightly sauté until thickened.
Add white wine and sauté another 2-3 minutes. Finish with chicken stock to smooth. ENJOY!

Chef Don Robinson, Director of Research & Development
SAN DIEGO COFFEE, TEA & SPICE, INC.

BACK