Chicken Cara Mia Food

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

Ingredients

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 CARA MIA

CHICKEN CARA MIA image

Categories Sauce Chicken Sauté Valentine's Day Low/No Sugar Dinner

Yield 4 1 c. + chicken

Number Of Ingredients 17

Ingredients

4 boneless, skinless, chicken breasts pounded to 1/3' thickness
1/2 c. Panko bread crumbs
1/4 c. flour mixed with 1/2 tsp. salt & 1/2 tsp. pepper 3 Tbls. olive oil
1/2 c. finely chopped shallots
2 garlic cloves, minced
2 c. heavy cream
1/3 c. white wine
3 Tbls. fresh squeezed lemon juice
1/2 tsp. lemon zest
1 tsp. sea salt
1 tsp. freshly ground pepper
1/4 - 1/2 tsp. cayenne pepper
2 Avacados, sliced
1 c. canned artichoke hearts (in water)
1/2 c. Parmesan cheese plus more for serving
2 Tbls. chopped Italian Parsley
1 lb. linguini pasta, cooked al dente

Steps:

Pound chicken to 1/3' thickness. Dip in egg, then dredge in flour mixture, then bread crumbs. Heat 2 Tbls. oil in heavy pan over medium high heat. Fry chicken until golden on each side. REmove from pan and set aside. Add remaining 1 Tbls. oil and saute shallots until translucent. Add garlic and cook for another minute. Deglaze with white wine and cook until reduced by half. Add cream, lemon juice, lemon zest, salt, pepper and cayenne pepper and bring to a light simmer. Return the chicken to the cream mixture and add the artichokes and parmesan cheese. Cook until cheese has melted and everything is heated. Add avacado and stir gently. Place pasta on plate along with one chicken breast. Pour sauce over all and garnish with parsley and additional parmesan cheese.

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