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1
Sprinkle pieces of breast meat with salt and pepper and set aside.
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2
Cut away the core of each pepper.
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3
Cut peppers lengthwise into quarters; discard inner veins and seeds.
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4
Put pieces of pepper in a saucepan with water to cover and bring to a boil.
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5
Simmer about eight minutes.
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6
Drain.
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7
In a processor or electric blender, blend the pepper to a fine puree.
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8
Pour puree into a small skillet and cook about five minutes.
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9
Add one tablespoon of butter.
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10
Heat two tablespoons of butter in a large skillet and add chicken.
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11
Cook about 1 1/2 minutes, loosening pieces if they stick.
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12
Turn the pieces and scatter mushrooms over them.
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13
Stir and continue cooking, stirring occasionally, about a minute.
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14
Sprinkle with shallots and cook about a minute or until done.
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15
Transfer chicken pieces to a warm serving dish.
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16
Cover closely with aluminum foil.
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17
Sprinkle ingredients left in the skillet with wine and bring to a boil.
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18
Cook, uncovered, about three minutes.
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19
Add cream and continue cooking, stirring occasionally, about three minutes.
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20
Add to the skillet any liquid that accumulates around chicken.
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21
Add salt and pepper to taste.
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22
Put noodles into the boiling water and add salt if desired.
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23
Let boil about five minutes or until tender.
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24
Drain well and return the noodles to pot.
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25
Add the remaining butter and stir.
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26
Pour noodles onto a large serving dish and arrange chicken pieces neatly over them.
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27
Arrange artichoke bottoms around chicken.
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28
Spoon equal portions of pepper mixture into the center of each artichoke bottom.
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29
Spoon mushroom sauce over the chicken.
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30
Sprinkle with parsley.
