The Quarter Bistro & Tavern
Ann Arbor, Michigan










Chicken San Francisco
Serves Four

2 6 Oz. Chicken Breasts
1 Tbsp. Shallots, minced fine
2 Tsp. Butter, room temperature
1 Tbsp. Lemon Juice, fresh squeezed
¾ Cup White Wine
10 Small Mushrooms
4 Artichoke Hearts, whole, quartered
2 Tsp. Chives, chopped
¾ Cup Heavy Cream
2 Tbsp. Sour Cream
Salt and Pepper to taste

Place chicken breasts on a cutting board between two pieces of plastic wrap. Pound chicken with a mallet until thin. Do not pound too hard as the chicken breast will fall apart.

Put the shallots, butter, lemon juice, and white wine in a sauté pan. Place chicken on top, season with salt and pepper. Bring to a simmer and cover pan. Cook for 4-5 minutes.

Flip chicken breasts, add mushrooms, artichokes, chives, salt, and pepper. Simmer on low heat until most of the liquids are gone. Add heavy cream and sour cream, then turn up the heat, reduce by half. Taste and adjust seasonings as needed.

Serve with rice.