Chicken Fedora Sauté from III Forks

Chicken Fedora Sauté from III Forks

Serves 2

2  6oz              Chicken Breasts

                        Kosher Salt & Black Pepper

                        Flour to dust

3 oz                 Butter, Unsalted


1 tsp                Garlic, chopped

1 tsp                Thyme, fresh picked

4 oz                 Champagne, Brut

8 spears           Asparagus, blanched

2 whole           Artichoke Hearts, quartered

3 oz                 Heavy Cream

¼ wedge         Lemon, juice of


                        Pasta, cooked

                        Diced Tomatoes, garnish

                        Parsley, chopped


Trim any access fat off the chicken breasts and cut each into half to make four 3 oz pieces.  Between 2 sheets of plastic wrap gently pound the chicken medallions, smooth skin side down, thin with a meat mallet.  Use the meat tenderizing side of the mallet to lightly finish off the each breast.  Season each with salt & pepper.  In a large sauté pan over medium high heat, melt the butter.  Lightly dust each piece in flour and sauté for approximately 2 minutes.  Do not allow it to brown excessively.  Turn over each medallion and add the chopped garlic, fresh thyme, asparagus and quartered artichokes.  Deglaze the pan with the brut champagne and allow to cook down till thickened.  Stir in the heavy cream and allow it come to a boil for one minute before removing the pan from the heat.  Swirl in the juice of ¼ lemon and check for seasoning and taste.  Arrange nicely on two dinner plates over cooked pasta.  Garnish with chopped tomatoes and parsley.

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