Chicken Noelle (Chicken breasts with artichokes)

• 8 boneless, skinless chicken breast halves
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 red sweet peppers, about 3/4 pound
• 4 tablespoons butter
• 1/2 pound mushrooms, thinly sliced, about 3 cups
• 2 tablespoons chopped shallots
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 pound medium egg noodles
• 2 quarts boiling water
• 4 Buttered Artichoke Bottoms (see recipe)
• 2 tablespoons chopped parsley

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

chicken, salt, freshly ground pepper, red sweet peppers, butter, mushrooms, shallots, white wine, heavy cream, egg noodles, boiling water, bottoms, parsley

Taken from cooking.nytimes.com/recipes/6507 (may not work)