Vintage Recipes: Hunter's Style Chicken

This vintage recipe blends boneless chicken breasts and vegetables to make a quick to prepare meal in one pot. Served over either wild rice or quinoa, this is a delicious meal.  We loved the tarragon/thyme cream sauce!

I've added the changes I made in ( ).

Here's the original recipe card:

1 lb. boneless, skinless chicken breast

1/3 cup cornstarch

1/4 cup vegetable oil

1 cup sliced green onions, including tops

1/4 lb. sliced fresh mushrooms (I used a little more!)

10 oz. artichoke hearts, drained

3/4 cup dry white wine or chicken broth

1/2 cup whipping cream

1 t. dried tarragon leaves1

1/2 t. dried thyme

1 tomato, chopped

Cut chicken into 1-inch strips.  Dredge in the cornstarch. Heat oil in a deep skillet.  Add chicken strips and brown over high heat for 1 - 2 minutes or until chicken turns white and is cooked through.  (I let the chicken cook through and then brown some.)

Add green onions and mushrooms.  Saute over medium heat 3 minutes longer.  Add artichoke hearts and wine (or broth).  Heat to boiling.

Stir in cream. Simmer 5 minutes longer or until thickened.  Blend in tarragon and thyme. Top with chopped tomatoes.

To serve, spoon over white, brown, or wild rice.  

It's a good dish to serve with a green salad or steamed vegetables.

Here's my result!

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