LEMON ARTICHOKE CHICKEN
Recipe from Festival Foods, a local grocery store in Green Bay. This recipe was featured on the local morning news show.
Provided by LilPinkieJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
- In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
- Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
- Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
- Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
- Great with buttered pasta.
Nutrition Facts : Calories 518.1, Fat 20.3, SaturatedFat 10.2, Cholesterol 106.6, Sodium 927, Carbohydrate 37.9, Fiber 6.6, Sugar 2, Protein 36.2
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE
A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling water. Drain.
- Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
- Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
- Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 70.5 g, Cholesterol 48.6 mg, Fat 22.7 g, Fiber 6 g, Protein 30.6 g, SaturatedFat 5.4 g, Sodium 846.7 mg, Sugar 8.1 g
CHICKEN WITH LEMON ARTICHOKE SAUCE
This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but it's not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely!
Provided by shannonferger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken breast halves with salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
- Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.
Nutrition Facts : Calories 469 calories, Carbohydrate 11 g, Cholesterol 126.3 mg, Fat 27.3 g, Fiber 2.2 g, Protein 36.2 g, SaturatedFat 10.6 g, Sodium 565.6 mg, Sugar 1.9 g
CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM
Make and share this Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
- Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
- Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
- Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
- Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
- To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
- To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
- To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.
PENNE WITH CHICKEN AND ARTICHOKES
You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling salted water according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
- Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
- Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
- Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.
Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5
PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM
Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
- Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9
CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN
This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes.
Provided by Kelly
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add red bell pepper and cook until almost softened.
- Add the garlic. Stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
- Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
- Gently stir in chopped artichoke hearts and parsley.
- Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
- Salt and pepper to taste
- Toss sauce with sliced chicken and hot buttered pasta. Serve.
CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE
You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.
Provided by Carolyn Malcoun
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
- Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
- Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 11.8 g, Cholesterol 81.9 mg, Fat 10.4 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 4 g, Sodium 463.1 mg, Sugar 0.9 g
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
- In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
CHICKEN AND PASTA WITH LEMON PESTO
Steps:
- Enjoy.
Nutrition Facts : Calories 808 kcal, Carbohydrate 38 g, Cholesterol 156 mg, Fiber 5 g, Protein 46 g, SaturatedFat 19 g, Sodium 603 mg, Sugar 5 g, Fat 52 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN WITH BUTTERY LEMON CREAM SAUCE
This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favorite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a big green salad.
Provided by Chelsey Wolnowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
- Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.2 calories, Carbohydrate 12.3 g, Cholesterol 208.2 mg, Fat 48.8 g, Fiber 0.9 g, Protein 27.2 g, SaturatedFat 29.8 g, Sodium 493.7 mg, Sugar 4.6 g
CREAMY CHICKEN 'N' ARTICHOKES
"Absolutely wonderful" is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. "It's excellent for company or special family dinners," she notes from Beaumont, California.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.
Nutrition Facts :
CREAMY MUSHROOM-ARTICHOKE SAUCE
Make and share this Creamy Mushroom-Artichoke Sauce recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 27m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.
Nutrition Facts : Calories 577.3, Fat 47.3, SaturatedFat 26.7, Cholesterol 124.2, Sodium 1094.5, Carbohydrate 28.5, Fiber 10.1, Sugar 5.2, Protein 17.2
More about "chicken and artichokes in lemon cream sauce over penne food"
CHICKEN WITH CREAMY ARTICHOKE SAUCE - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (6)Servings 4Cuisine ItalianCategory Main Course
CHICKEN WITH FENNEL-CREAM SAUCE AND PENNE : RECIPES ...
From cookingchanneltv.com
Servings 4Total Time 1 hr 55 mins
LEMONY PENNE WITH CHICKEN AND ARTICHOKES | CANADIAN …
From canadianliving.com
CREAMY SPINACH ARTICHOKE PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 357 per serving
- Add the washed and drained spinach and cook until wilted. Once all the spinach is cooked, add the artichokes and cream. Pour in the lemon juice then allow to simmer for a few minutes or until the sauce has thickened slightly. Season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente then drain, reserving 1 cup of cooking liquid.
- Combine the cooked pasta with the sauce and mix well. If necessary, add a few tablespoons of the pasta cooking water.
ROASTED LEMON ARTICHOKE CHICKEN RECIPE - AMIRA'S PANTRY
From amiraspantry.com
4.4/5 (10)Total Time 25 minsCategory Main CourseCalories 293 per serving
- In a skillet, over medium heat, melt 1 Tablespoon of butter then add chicken breast, season with salt and pepper.
- Cook on both sides until browned on the outside, 5-8 minutes on each side. Transfer to a plate and cover.
- In the same skillet, melt 1/2 Tablespoon of butter add tomatoes and saute until tomatoes get charred a bit. Transfer the tomato to the plat with the chicken.
- Add another 1/2 Tablespoon of butter to the pan then add artichokes and spinach. Sauce over medium heat until spinach is wilted and artichokes begins to brown. Transfer to the plate with the chicken and tomato.
INSTANT POT CREAMY LEMON CHICKEN PASTA - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.3/5 (23)Total Time 15 minsCategory PastaCalories 668 per serving
- Add the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the shallots and cook for 2 minutes and then add the chicken and the garlic and cook for another 2 minutes until the chicken is lightly pinkish-white in color (but not fully cooked). (Note: You can also add in the artichoke hearts now but they will cook into virtually nothing once pressure cooked so add them after pressure cooking if you want them more substantial. OR, simply use 2 cans and add in one can now for soft hearts and add the other one after pressure cooking for meatier hearts)
- Pour in the pasta so it’s laying on top of the broth, gently smoothing and pushing it down with a spatula so it’s submerged, but DO NOT stir it with the rest of the broth. (It’s okay if some of the pasta is peaking above the water)
SKILLET CHICKEN WITH SPINACH ARTICHOKE CREAM SAUCE RECIPE ...
From littlespicejar.com
5/5 (1)Total Time 32 minsServings 4
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Chop the artichoke hearts roughly and squeeze out as much liquid as you can, set aside to drain in a colander or sieve.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE ...
From crecipe.com
CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON ...
From icancookthat.org
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE ...
From recipenet.org
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
From tfrecipes.com
ARTICHOKE CREAM PASTA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE RECIPES ...
From foodnewsnews.com
CHICKEN IN LEMON SAUCE WITH PENNE RECIPES
From tfrecipes.com
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
ARTICHOKE AND LEMON PASTA SAUCE - COOKEATSHARE
From cookeatshare.com
CHICKEN ARTICHOKE PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE ...
From crecipe.com
PENNE WITH CHICKEN AND ARTICHOKE HEARTS RECIPES
From tfrecipes.com
CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE - ALLRECIPES ...
From crecipe.com
LEMON ARTICHOKE SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN ARTICHOKE PASTA INA GARTEN RECIPES
From tfrecipes.com
CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE RECIPE
From crecipe.com
CHICKEN AND ARTICHOKES WITH LEMON CREAM SAUCE
From love-in-my-tummy.blogspot.com
CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE ... RECIPE
From crecipe.com
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE
From pls.net.pk
PENNE WITH CHICKEN ARTICHOKES AND PESTO CREAM RECIPES
From tfrecipes.com
CHICKEN ARTICHOKE PENNE PASTA RECIPE - ALL INFORMATION ...
From therecipes.info
RECIPE: CHICKEN & ARTICHOKES IN WINE SAUCE - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love