Chicken Saute With Artichokes And Shiitake Mushrooms Food

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.

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

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.

CHICKEN SAUTE WITH ARTICHOKES AND SHIITAKE MUSHROOMS

Steps:

• 1. With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3-4 scallops. Set aside. 2. Remove stems from shiitakes and slice about 1/8 inch thick. Set aside. 3. Mix together flour, seasoned salt and pepper in a pie plate or shallow bowl. 4. Heat 2 T olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, shake off excess. Cook in oil a few at a time until light golden brown, removing to plate as they are done. Add more oil as needed to prevent sticking. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining four mixture. Do not clean skillet. 5. Saute minced garlic in remaining oil over med heat until golden and add shiitakes and shallots. Saute shallots and mushrooms until limp and remove them to a plate on the side. 6. Add wine to the pan, stirring up any brown bits. Reduce by half. 7. Add chicken stock, artichoke hearts and lemon juice. Reduce liquid by half again. 8. Using wire whisk, sprinkle 1 T of remaining flour mixture over liquid in the pan and whisk in. Cook to thicken. 9. Slide chicken scallops and mushrooms back into the sauce to reheat. Cook 2 minutes to blend flavors. Taste and season with salt and pepper if needed. 10. Turn off heat and stir in parsley. Serve over buttered noodles or orzo, allowing 3-4 scallops per person.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

STIR-FRY WITH SHIITAKI AND CHICKEN

Steps:

• In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
• In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

MUSHROOM & ARTICHOKE CHICKEN

Steps:

• Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.
• Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.
• Add two tablespoons of olive oil to a large skillet over a medium heat.
• Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.
• Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.
• Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.
• Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.
• Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce. Top with additional parsley and serve.

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

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.

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°.

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS

Steps:

• Melt the butter in a nonstick skillet over medium-high heat.
• Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
• Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
• Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
• Remove from the heat and keep warm.
• Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
• Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
• Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
• (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
• Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

CHICKEN WITH ARTICHOKE HEARTS & MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chicken pieces with paprika, salt& pepper.
• Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
• With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
• Arrange artichoke hearts in casserole between pieces of chicken.
• Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
• Sprinkle the flour over the mushrooms.
• Stir well.
• Add chicken broth, wine and rosemary, stirring until smooth over low heat.
• Pour mushroom sauce over chicken and artichokes.
• Cover and bake for 35-40 minutes.
• Serve chicken garnished with fresh parsley.