Chicken Breast With Capers Artichokes Food

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BAKED CHICKEN WITH ARTICHOKES AND CAPERS



Baked chicken with artichokes and capers image

An amazing way to cook a super flavorful chicken breast in the oven! Try this baked chicken with artichokes and capers recipe, super easy one pan dish with just a few simple ingredients.

Provided by Tanya

Categories     Dinner recipes

Time 35m

Number Of Ingredients 10

2 chicken breasts fillets
artichokes in a jar (12oz)
3 tablespoon capers
olive oil spray
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon fried oregano
1 teaspoon salt or to taste
freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Rinse chicken breasts under the cold running water and pat dry with paper towels.
  • Make a dry rub using all the spices listed in the ingredients and rub chicken breasts everywhere (including under the skin). Place chicken in the baking dish and spray lightly with olive oil spray.
  • Open artichokes jar and scoop artichokes into the baking dish. Add capers.
  • Place the baking dish into the oven for about 20-30 minutes depending on the thickness of your chicken. Chicken is done when its internal temperature is 165 degrees.

Nutrition Facts : Calories 190 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 23 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 983 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS



Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

  • Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  • Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  • Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  • Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS



Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Steps:

  • Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
  • Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

SAUTEED CHICKEN WITH CAPERS



Sauteed Chicken with Capers image

A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 2 pounds total)
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons champagne or white-wine vinegar
3 tablespoons unsalted butter, cut into pieces
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon chopped fresh parsley

Steps:

  • Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
  • Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.

Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g

ARTICHOKE CHICKEN



Artichoke Chicken image

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

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

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 BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Provided by MOMMYTO2BOYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken With Artichokes And Mushrooms image

Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons butter
2 (6 ounce) jars marinated artichokes, drained
1 (4 ounce) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup flour
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth

Steps:

  • Brown chicken in butter.
  • Place in 13x9 in.
  • baking pan.
  • Cut artichokes in quarters.
  • Arrange artichokes and mushrooms on chicken.
  • Saute onion in pan juices.
  • Blend in flour, rosemary, salt, and pepper.
  • Add broth.
  • Cook and stir until thick and bubbly.
  • Spoon over chicken.
  • Cover and bake at 350* for 50 minutes.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS



Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs image

This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

Provided by Kay Chun

Categories     dinner, easy, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
1/2 cup low-sodium chicken broth
2 tablespoons drained capers
2 tablespoons unsalted butter, melted
5 garlic cloves, thinly sliced
1/2 cup panko bread crumbs
2 tablespoons chopped fresh dill
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
  • In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
  • Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
  • Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

LEMON CHICKEN WITH ARTICHOKES AND CAPERS



Lemon Chicken With Artichokes and Capers image

Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 medium onion, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breast, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemon, juice of
1 grated lemon, zest of
1 (6 ounce) jar marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste

Steps:

  • Heat the olive oil in a large skillet.
  • Add the onion and garlic and cook for three minutes.
  • Add the chicken and cook until lightly browned.
  • Add the mushrooms and cook 2 minuts more.
  • Add the flour and cook 1 minute, stirring.
  • Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
  • REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
  • Add the artichokes.
  • Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
  • Season with salt and pepper.
  • Serve the chicken and sauce over linguini or rice and garnish with the capers.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES



Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives image

My 8-year-old and I love to cook together; here is one of our family recipes. The recipe calls for the chicken to be marinated for a few days, but that is a viewers' choice.

Provided by JennCD

Categories     World Cuisine Recipes     European     Italian

Time 9h

Yield 4

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
1 (8 ounce) bottle Italian-style salad dressing
½ (14 ounce) can artichoke hearts, drained and chopped
½ (6 ounce) can sliced olives, drained
¼ (4 ounce) jar capers, drained
1 (4 ounce) container crumbled feta cheese

Steps:

  • Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  • Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 11.8 g, Cholesterol 89.7 mg, Fat 26.7 g, Fiber 2 g, Protein 29.2 g, SaturatedFat 7.8 g, Sodium 1864.4 mg, Sugar 5.8 g

CHICKEN WITH SUN-DRIED TOMATOES AND CAPERS



Chicken With Sun-Dried Tomatoes and Capers image

Make and share this Chicken With Sun-Dried Tomatoes and Capers recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 20m

Yield 4 pieces of chicken, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 4 to 6 ounces each)
1 1/2 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
flour, for dredging
1/2 cup low sodium chicken broth
2 tablespoons lemon juice
1/2 cup sun-dried tomato, rehydrated and chopped
2 tablespoons capers
2 tablespoons parsley, chopped

Steps:

  • Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
  • Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
  • Sauté the chicken over high heat, about 3 minutes on each side. Remove to a warm platter and keep warm.
  • Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan.
  • Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers.
  • Pour the sauce over the chicken, sprinkle with parsley and serve.

CHICKEN WITH ARTICHOKES AND CAPERS



Chicken With Artichokes and Capers image

Slicing the chicken thin and searing it quickly helps prevent it from drying out. It also leaves nice browned bits in the pan to make into a sauce; this one is inspired by the classic piccata sauce, but without frying the cutlets. Adapted from a recipe by Kristen Swenssen at Serious Eats. http://bit.ly/iiAKmq

Provided by DrGaellon

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, sliced into 1/2-inch filets
kosher salt
fresh ground black pepper
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 (15 ounce) can artichoke hearts, drained and cut into chunks
2 tablespoons capers
1 tablespoon unsalted butter, cut in 4 pieces
2 tablespoons chopped parsley
1 lemon, cut in wedges

Steps:

  • Pat chicken dry and season both sides with salt and pepper.
  • Heat oil in a wide skillet (NOT non-stick) over medium-high heat until shimmering. Add chicken slices (do not crowd the pan; use two batches if necessary) and cook until browned, about 3-5 minutes per side. Remove to a warmed plate and tent with foil.
  • Add broth, wine and lemon juice to pan. Scrape up any browned fond with a wooden paddle. Add 2/3 of the artichoke hearts (save the rest for another use, or drizzle with good balsamic and serve as a side dish) and the capers. Simmer, stirring occasionally, until volume reduces to 1/2 cup.
  • Add butter and swirl pan (do not stir) until combined. Add parsley and chicken, as well as any accumulated juices. When chicken is warm again, serve over rice or orzo. Serve with a lemon wedge or two.

Nutrition Facts : Calories 276.7, Fat 9.8, SaturatedFat 3.1, Cholesterol 80.3, Sodium 419.6, Carbohydrate 15.5, Fiber 9.8, Sugar 1.9, Protein 28.2

CREAMY CHICKEN 'N' ARTICHOKES



Creamy Chicken 'n' Artichokes image

"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

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
1 cup white wine or chicken broth
1 cup heavy whipping cream
1 cup uncooked instant rice
1 package (8 ounces) frozen artichoke hearts, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, drained

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 :

LEMON CHICKEN WITH ARTICHOKES, CAPERS AND ARUGULA



Lemon Chicken with Artichokes, Capers and Arugula image

If there were an award for "most elegant, tastiest skillet meal made in less than 30 minutes" (and I think there should be), this dish would be the clear winner. With tender chicken breast in a lemony caper and white wine sauce that's studded with artichokes served atop a mound of fresh arugula, it is beautiful on the plate, packed with flavor, and requires almost no chopping. The chicken is coated lightly in flour, which allows it to brown nicely and serves to thicken the pan sauce. (You can substitute a cup-for-cup gluten-free flour.) A tablespoon of butter takes the tangy sauce to the next level into luxuriously velvety territory. It's just the recipe to hit refresh on your busy weeknight dinner routine and definitely good enough for company. I like to serve it with some crusty whole-grain Italian bread.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons all-purpose flour
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
1/4 cup olive oil, divided
2 garlic cloves, thinly sliced
6 ounces frozen artichoke hearts, thawed
1 cup dry white wine
1/2 cup low-sodium chicken broth or water
3 tablespoons freshly squeezed lemon juice
2 tablespoons capers, drained and rinsed
1 tablespoon unsalted butter
4 cups lightly packed baby arugula

Steps:

  • Place the flour on a plate and toss it with the salt and pepper. Dredge the chicken in the flour mixture so it is lightly coated, shaking off the excess. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Place two pieces of chicken in the pan and cook until they are browned, about 2 minutes per side, then transfer them to a plate. Repeat with another 1 1/2 tablespoons of oil and the remaining chicken, transferring it to the plate.
  • Add the remaining tablespoon of oil to the skillet, lower the heat to medium, then add the garlic and artichoke hearts and cook until the garlic has softened a bit, 1 minute. Add the wine, increase the heat to high, and reduce by about half, about 3 minutes. Add the chicken broth, lemon juice, and capers to the skillet, bring to a boil, then cook until the sauce has thickened somewhat, 2 to 3 minutes. Stir in the butter until it is melted.
  • Return the chicken, with any accumulated juices, to the pan, nestling it into the sauce. Lower the heat to medium-low and simmer until the chicken is cooked through, about 3 minutes.
  • To serve, place a cup of the arugula on each of four serving plates. Top each with a chicken breast and spoon the sauce and artichokes on top. Season with salt and pepper to taste.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 130 milligrams, Sodium 300 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams

CHICKEN WITH ONIONS, OLIVES AND CAPERS



Chicken With Onions, Olives and Capers image

Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts!

Provided by Texas Aggie Mom

Categories     Chicken Breast

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, minced
1 slice bacon, chopped
4 boneless skinless chicken breast halves
1 small onion, thinly sliced
1/4 cup white wine
1/4 cup chicken broth
1/2 cup green olives (with pimentos, chopped)
1 tablespoon capers
fresh ground pepper

Steps:

  • Heat the olive oil in a large skillet over medium high heat.
  • Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
  • Add the chicken and cook until browned, about 3 minutes per side.
  • Remove chicken to a warm platter and set aside.
  • Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
  • Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
  • Add the chicken broth and cook until reduced slightly (about 3 minutes).
  • Return the chicken to the pan and turn to coat with the sauce.
  • Add the olives and the capers.
  • Reduce heat to simmer and cook to combine flavors (about 2 minutes).
  • Season with pepper to taste.

Nutrition Facts : Calories 236.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 72.3, Sodium 498.6, Carbohydrate 4, Fiber 0.9, Sugar 1.1, Protein 28.8

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From recipeschoice.com


SAUTEED CHICKEN BREASTS WITH ARTICHOKES, LEMONS, AND CAPERS
2. Dust the breasts lightly with the flour, shaking off any excess flour. 3. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts; top with artichokes, capers, and lemon slices. Cook the breasts 4 to 5 minutes per side, turning once, until light brown and crispy. (Note: Reduce the heat if the breasts ...
From fostersmarket.com


HEALTHY BAKED CHICKEN RECIPE WITH ARTICHOKES AND CAPERS
Add chicken, bay leaves, artichoke hearts, capers, mustard and stock to pan and bring to a boil. Place in oven for 30-35 minutes, until chicken is cooked through, basting after 15 minutes. Garnish with fresh chopped parsley, if available. Related Recipes. Pasta with Melted Zucchini Sauce Recipe. Greek Shrimp with Tomatoes and Feta Recipe. Lemon-Ricotta Soufflé …
From pamelasalzman.com


CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS - LUNCH RECIPES
0 teaspoons black pepper, or to taste 2 Tbsps butter 2 Tbsps canola oil 59 milliliters capers 907 grams chicken breast tenderloins or strips 473 milliliters chicken broth 59 milliliters chopped flat-leaf parsley 2 Tbsps fresh lemon juice 340 grams quartered marinated artichoke hearts, with liquid 2 Tbsps extra-virgin olive oil 1 teaspoons salt 0 teaspoons white pepper, or to taste 237 ...
From fooddiez.com


CHICKEN WITH MARINATED ARTICHOKES, CAPERS AND LEMON
1 Sautée pan. 10-12 Chicken tenders chopped or 2 breasts chopped. 1 8oz jar marinated artichokes – drained n chopped. 1-2 T Capers. Juice 1/2 lemon and rind. 1/4 cup white wine. a little less chicken broth. Olive oil & a little butter. Freshly ground pepper.
From claudiastastybits.com


CHICKEN BREAST WITH CAPERS AND ARTICHOKES - COOKEATSHARE
View top rated Chicken breast with capers and artichokes recipes with ratings and reviews. Grilled Chicken Breast With Arugula And Olive Thyme Vinaigr, Baked Chicken Breasts with…
From cookeatshare.com


CHICKEN WITH ARTICHOKES AND CAPERS - SHEFFIELD SPICE & TEA CO
Add another tablespoon of oil if needed while cooking second batch. Transfer to a dish and cover with foil to keep warm. Add chicken broth to the skillet. Bring to a boil and cook until it is reduced in half and thickens a bit. Add the capers, artichoke hearts, and the chicken with any liquid. Carefully move around to combine the ingredients ...
From sheffieldspices.com


CHICKEN PASTA WITH ARTICHOKES AND CAPERS - A WELL SEASONED KITCHEN
Instructions. In a large pot, bring salted water to boil for the pasta. Place flour in a shallow dish and whisk in oregano, paprika and parsley; season liberally with salt and pepper. Dredge chicken in flour mixture, coating both sides and shaking off excess. In a large skillet, heat 2 tablespoons of olive oil over medium-low heat.
From seasonedkitchen.com


CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS - VAYA
Add chicken breasts in the oil. Cook until the chicken golden brown on the outside and is no longer pink on the inside. Stir in lemon juice and chicken broth. Bring to boil while scratching the bottom of the pan to have the caramelized bits dissolved. Add artichoke hearts and caper and bring to simmer again. Cook until reduced by half.
From vaya.in


CHICKEN WITH ARTICHOKES AND TOMATOES - SEASONS AND SUPPERS
Preheat oven to 400° F. Heat olive oil in an oven-proof skillet, over medium-high heat. Dry, then salt and pepper the chicken. Add chicken to the hot pan, skin side down and cook until golden brown, 6-7 minutes. Flip chicken over and cook 3-4 minutes on the other side. Remove chicken to a plate.
From seasonsandsuppers.ca


CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Mar 1, 2012 - Get Chicken Piccata with Lemon, Capers and Artichoke Hearts Recipe from Food Network. Mar 1, 2012 - Get Chicken Piccata with Lemon, Capers and Artichoke Hearts Recipe from Food Network. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


CHICKEN BREASTS WITH CAPERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN WITH LEEKS, ARTICHOKES AND CAPERS - A VERY MERRI KITCHEN
Add the artichokes to the leeks, and turn the chicken. After another 3 to 4 minutes remove the chicken into a plate and cover with foil. Deglaze the pan with the Lemon juice, scraping up all the brown bits. Add the last tablespoon of butter and stir again getting up all those brown bits. Once melted add the vegetables and the capers and heat ...
From averymerrikitchen.com


MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES
Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Stir to combine, on medium heat. Reduce heat to medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine. Push the vegetables to the sides of the skillet, and add the chicken back. Cook the chicken and the vegetables on low-medium heat for about 5-10 more ...
From juliasalbum.com


CHICKEN WITH CAPERS AND ARTICHOKES - THESUPERHEALTHYFOOD
Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes. Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
From thesuperhealthyfood.com


LEMON CHICKEN WITH ARTICHOKES, CAPERS, AND ARUGULA RECIPE | EAT …
Lemon chicken with artichokes, capers, and arugula from Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan or Skillet (page 104) by Ellie Krieger Shopping List Ingredients
From eatyourbooks.com


EASY LEMON ARTICHOKE CHICKEN {GLUTEN-FREE OPTION ... - AMEE'S …
Heat a large skillet over medium-high heat and add the olive oil. When pan is ready, add the butter, then add the chicken cutlets as soon as the butter is melted. Cook chicken for 2-3 minutes until lightly golden brown on each side. Stir Better Bouillon chicken stock concentrate into ½ cup hot water until mixed.
From ameessavorydish.com


ARTICHOKE CHICKEN RECIPE - THE GIRL WHO ATE EVERYTHING
Instructions. Preheat oven to 375 degrees and spray a 13x9 inch baking dish with cooking spray. Salt and pepper the chicken breast halves and place in the dish. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and …
From the-girl-who-ate-everything.com


BAKED CHICKEN WITH ARTICHOKES AND CAPERS - THESUPERHEALTHYFOOD
Place chicken breasts and drained artichokes on a large rimmed baking sheet. Stir together reserved artichoke liquid, cheese, mayonnaise, and salt in a small bowl. Spread mixture evenly over chicken. Bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 22 to 25 minutes.
From thesuperhealthyfood.com


CHICKEN PICCATA WITH CAPERS AND ARTICHOKES RECIPES
frozen artichoke hearts, skinless boneless chicken breasts, pepper and 9 more Chicken Piccata With Artichokes CDKitchen minced garlic, flour, lemon juice, artichoke hearts, pimento and 3 more
From yummly.co.uk


CHICKEN WITH ARTICHOKES AND CAPERS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ROASTED CHICKEN WITH ARTICHOKES, TOMATOES & CAPERS
Instructions. Preheat oven to 425° F (220° C). Spread tomatoes, artichokes, garlic and capers in single layer on large rimmed baking sheet. Top with chicken. Dot chicken and vegetables with Becel® Olive Oil margarine. Drizzle with balsamic vinegar, then sprinkle with oregano, salt and pepper. Roast 25 minutes or until chicken is thoroughly ...
From becel.ca


LEMON CAPER ARTICHOKE CHICKEN PICCATA • TWO PURPLE FIGS
Sear the chicken in the butter for 2 mins per side until nice and golden. Remove the chicken on a plate and add in the remaining butter to the same skillet without washing it. Add in the garlic, lemon slices, fresh thyme, capers, artichokes and medium-high for a minute.
From twopurplefigs.com


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