Chicken Breasts Savoyarde
| Yield: | 8 Servings |
| Categories: | Chicken, Main Dishes |
| 4 | Whole skinless boneless chicken breasts; split | |
| 2 | tb | Vegetable oil |
| 1 | tb | Butter or margarine |
| 1 | md | Onion; sliced |
| 1 | ts | Dried tarragon leaves |
| 1/2 | ts | Dried thyme leaves |
| 1/2 | c | Dry white wine |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| Sauce | ||
| 1 | tb | Butter or margarine |
| 1 | tb | All-purpose flour |
| 3/4 | c | Dry white wine |
| 1/2 | c | Canned chicken broth |
| 1/2 | c | Sour cream |
| 1/2 | c | Grated Parmesan cheese |
| 1 | tb | Prepared mustard |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | cn | (8 oz) artichoke bottoms* |
| Chopped parsley |
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