Chicken with Artichoke and Pistachio Nuts


1 (10 oz.) pkg. Frozen Artichoke Hearts
2 cups Chicken Broth
1 Garlic Clove, minced
2 Shallots, minced
1 tablespoon Oil
¼ cup Unsalted Butter
2 large Chicken Breast fillets, skinned, and cut into 1 inch pieces
½ cup dry Vermouth
4 ½ teaspoons Fresh Basil, minced (or 1 ½ teaspoons dried)
¼ cup Blanched Pistachio Nuts, toasted

In small pan simmer the artichoke hearts in the broth for 15 minutes, or until tender. Drain and keep warm. In heavy skillet add garlic, shallots, oil, and only 2 tablespoons of the butter. Saute
over moderately high heat, stirring, for 1 minute. Add chicken and cook for 5 minutes. Add vermouth and basil and bring to boil. Remove from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper. To serve place artichoke hearts around serving dish,
chicken mixture in center, and sprinkle pistachio nuts on top.
Serves: 2

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