Chicken Breasts Savoyarde

Wash chicken breasts under cold running water. Drain well and pat dry with paper towels.

Put oil and 1 tablespoon butter in a large, heavy skillet. Heat over moderately high heat. When hot, add onion, tarragon and thyme. Cook until onion is tender.

Add chicken breasts, 4 pieces at a time, to onion mixture in skillet. Arrange in a single layer and saute 15 minutes, turning once. Remove chicken from skillet; add remaining uncooked chicken breasts and cook in the same way. Return all chicken to skillet.

To sauteed chicken breasts in skillet, add 1/2 cup dry white wine, salt and dash of pepper; mix well. Cook over low heat, covered, for 5 minutes longer.

Meanwhile, make sauce: Put 1 tablespoon butter in a 1-quart saucepan and melt over medium heat. Remove hot butter from heat and stir in flour until smooth. Gradually stir in wine and chicken broth.

Return to heat and cook 5 minutes longer, stirring constantly with a wooden spoon until mixture just comes to a boil. Reduce heat to low.

With a wire whisk, blend in sour cream. Add cheese, mustard, salt and pepper to wine sauce, stirring constantly. Remove from heat when cheese is melted and set aside.

Heat artichoke bottoms gently in a small saucepan over low heat; drain.

Arrange chicken breasts in a shallow baking dish. Arrange artichoke bottoms around chicken. Spoon wine sauce over all and run under the broiler to heat thoroughly and brown (about 5 minutes). Sprinkle with parsley and serve.