Does anyone have a recipe for chicken beaulieu?

Chicken beaulieu is really chicken breasts in a lemony, olivey cream sauce with mushrooms and artichokes. Here’s my version:

4 skinless, boneless chicken breast halves

2 cups chicken broth

2 cloves garlic, minced

1 small scallion, minced

1 cup dry white wine

2 tablespoons fresh lemon juice

8 ounces sliced fresh mushrooms

1 (10-ounce) can artichoke hearts, drained

½ cup chopped black olives

1 cup heavy cream

2 tablespoons mixed dried herbs: thyme, rosemary, sage

Salt and pepper

2 tablespoons or more chopped fresh parsley

Preheat the oven to 325°. Place the chicken in a 9x13-inch nonstick baking dish (no oil needed). Bake for 25 or 30 minutes or until the juices are no longer pink. While the chicken bakes, combine the broth, garlic, and scallions into a medium nonstick saucepan. Bring to a boil and cook over medium until the liquid is reduced to half. Stir in the wine and lemon juice, and cook until reduced again by half and the sauce thickens. Stir in the mushrooms and artichokes and simmer until the mushrooms are tender. Stir in the olives, heavy cream, and dried herbs. Season with salt and pepper to taste. Serve over the warm chicken sprinkled with parsley.

Gail Greco

Chef/Editor Carefree Cooking Magazine at www.Teflon.com