Chicken With Basil Artichoke Sauce Food

ONE-POT LEMON-GARLIC BASIL ARTICHOKE CHICKEN RECIPE

Steps:

• Prepare The Chicken: Cut the chicken into 2-inch by 1-inch pieces and season generously with salt and freshly ground black pepper then set aside until ready to use.
• Make The Lemon Garlic Oil: Meanwhile, place the oil in a large (ideally 12 inches or larger) frying pan over medium heat until the oil shimmers. Add the garlic and cook until it's golden about 2 minutes. Add the lemon slices and cook until the lemons start to soften and the garlic is golden for about 5 minutes. Season with salt and freshly ground black pepper, then remove the lemons and garlic to a plate.
• Partially Cook The Chicken: Return the pan (with the olive oil still in it) to the stove over medium heat. When the oil is warm, add the chicken and cook until the chicken pieces just start to turn white. Flip over and repeat on the other side. To clarify, you're not looking to cook them all the way through here but rather about 75% through -- you may need to do this in batches). Partially cover and let cook until the chicken is about 95% cooked, 5 to 10 minutes. Remove the cover and remove the chicken to a plate.
• Add Flour To The Chicken: Return pan to stove over medium heat, and, if using, sift the flour over the oil. Let it cook until the raw flour taste is cooked off, about 1 to 2 minutes then add the wine and scrape the bottom of the pan.Add the rinsed artichoke hearts and cook until the artichokes just start to break down and the sauce is slightly reduced, about 3 to 5 minutes.
• Finish The Dish: Stir in the chicken, lemons, and garlic and cook until the chicken is thoroughly cooked.Remove the pan from the heat, season with additional salt and pepper as desired, and taste the sauce, adding a drizzle of olive oil. Stir in all the basil and serve immediately.

CHICKEN WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
• Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

ARTICHOKE-BASIL PASTA SAUCE

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

CHICKEN WITH BASIL ARTICHOKE SAUCE

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

CHICKEN SALTIMBOCCA

Steps:

• Pound chicken breasts until about 1/4 inch thick.
• Place 2-3 basil leaves on the less smooth side of each breast. Cover with prosciutto and press until they adhere. Cover and chill for 10 minutes. Cut each in half crosswise.
• Place flour in a pie plate. Season chicken with salt and pepper. Coat chicken with flour.
• Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot. Reduce to medium heat. Saute half the chicken, 2 minutes per side or until the pieces are golden and just cooked through. A thermometer should read 155-160º. Remove to a plate, cover and repeat with the remaining pieces.
• Add wine to the skillet and bring to a boil, scraping up the brown bits at the bottom of the pan, and simmer for a minute or until the pan is almost dry.
• Drain and coarsely chop the artichoke hearts and add to the skillet along with the chicken stock. Simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add butter to the pan and swirl until it has melted.

ARTICHOKE CHICKEN

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.

CHICKEN IN TOMATO ARTICHOKE SAUCE

Steps:

• In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
• Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
• Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
• Remove chicken with a slotted spoon and place on a serving platter.
• Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
• Serve.

CHICKEN BACON AND ARTICHOKE PIZZA

Steps:

• For dough- place warm water, yeast, honey, olive oil, and salt in a large bowl or mixer (if you have a dough hook).
• Add warm water a couple tablespoons at a time and mix until you have a nice smooth dough.
• Cover and let rise for 30 minutes.
• Heat oil in a sauce pan over medium heat.
• Add the garlic, and cook until fragrant.
• Stir in the heavy cream, parsley, garlic powder, salt, and pepper.
• Mix the cornstarch with the water, and stir into the sauce.
• Cook, stirring constantly, until thickened, about 3 minutes.
• Roll out the pizza dough and spread the creamy garlic sauce over the crust.
• Sprinkle the chicken, artichokes and bacon over the pizza and top with cheese
• Bake 10-15 min at 500 degrees or until cheese is bubbly

BASIL ARTICHOKE CHICKEN

Steps:

• Season chicken with salt, pepper, paprika, and cayenne.
• In large non stick skillet, brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides. Time will vary between breasts and thighs; may need to do in 2 batches.
• Remove golden chicken pieces and place in crock pot.
• Add vinegar, garlic, and leeks to skillet and cook 1 minute.
• Stir in artichoke and wine. Cook 1 minute. Pour all ingredients in skillet over chicken in your crock pot.
• Cover and cook 4-5 hours on low.
• Stir in parsley, basil, and tomatoes and continue cooking an additional hour.
• Serve hot.