Chicken In Muscadet Sauce With Artichokes Food

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

CHICKEN IN MUSCADET SAUCE WITH ARTICHOKES

Steps:

• Put 1 tablespoon of oil and 1 tablespoon of butter in a heavy casserole pan. Melt it on a low flame. Place the chicken pieces in this with the fat bacon or salt pork that have been simmered 5 minutes in water. (The salt pork might be too salty. You want 1/4" matchstick sizes, or thick bacon.) Cook this until it's beginning to brown, then add the onions.
• Brown this some more, then add 3/4 of the bottle of wine. Put aside the rest of the wine. Season, and add the bouquet garni. Bring to the boil, then lower the heat and put the lid on the casserole. Simmer about 40 minutes.
• Now, prepare the white sauce, or finish a prepared white sauce. Remove the very soft leaves around the hearts of the artichokes using a small spoon, and whizz them in a food processor, or just chop them super-fine. Add this to the prepared white sauce to which you have added the rest of the bottle of wine. Whip this mixture with a wire whisk, add the nutmeg, and keep it hot.
• When the chicken is cooked, after 1 hour or so, put the pieces on a large, deep platter. Arrange the artichoke hearts and cauliflower florets around the edge of the platter. Keep warm.
• Reduce the liquid in the casserole by half. Add the white sauce. Blend in the creme fraiche or sour cream, without boiling it.
• Pour this over the chicken and vegetables, sprinkle parsley and croutons over the top.
• The chicken and vegetables shouldn't be swimming in sauce, but there should be enough sauce to keep everything moist.

CHICKEN CUTLETS WITH ARTICHOKES, TOMATO AND MOZZARELLA

Steps:

• Sprinkle the chicken cutlets with salt and pepper to taste and dredge them in the flour, coating them thoroughly and shaking off the excess.
• In a heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat, and in the fat sauté the cutlets in 2 batches for 1 minute on each side or until they are just cooked through. Transfer them to a baking dish and tent with foil to keep warm.
• Preheat the oven broiler.
• Remove the skillet from the heat, add the garlic, and cook stirring over medium low heat for a few moments. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.
• Remove the skillet from the heat, add the remaining tablespoon butter, and swirl the skillet until the butter is incorporated in the sauce.
• Pour the sauce over the cutlets, and top the cutlets with the tomato, the artichoke hearts, and the mozzarella.
• Broil the cutlets about 3 inches from the heat until the mozzarella is melted and begins to bubble.
• Sprinkle with parsley and serve.

ARTICHOKE AND TOMATO CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
• Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
• Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES

Steps:

• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
• Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
• Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
• At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
• Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
• Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.