CREAMY SKILLET CHICKEN AND ARTICHOKES
Skillet chicken and artichokes is quick, weeknight comfort food! Chicken tenders are pan seared and then nestled in a creamy white wine and parmesan sauce. Great Italian and Mediterranean flavors!
Provided by justalittlebitofbacon
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Salt and pepper the chicken tenders. Then dredge in flour and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once the skillet is hot and the oil is shimmery, add half of the chicken tenders.
- Cook the chicken, turning as needed, until until the tenders are golden brown and cooked through, about 5 minutes. Transfer to a bowl or plate. Repeat with the rest of the tenders.
- Wipe out the skillet to remove all the dark brown flour. Reduce the heat to low.
- Add the remaining tablespoon of olive oil and the shallots and garlic. Cook until the shallots are soft, 1-2 minutes.
- Add the tomato paste and cook for 30 seconds.
- Increase the heat to medium high and add the wine. Bring to a boil and cook down until reduced by half, about 2 minutes
- Add the chicken stock, oregano, and mustard. Bring to a boil. Boil for 5 minutes.
- Add the evaporated milk and bring back to a boil to let the sauce thicken a little.
- Then reduce the heat and stir in the parmesan. Once it's melted, add in the artichokes and heat them through.
- Add back in the chicken and warm it up (about 30 seconds). Then sprinkle in the parsley and serve.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
SKILLET CHICKEN PARMESAN WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
- Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
- Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
- Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.
CHICKEN ARTICHOKE SKILLET
My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. -Carol Latimore, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 864mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
CREAMY CHICKEN 'N' ARTICHOKES
"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
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 :
CREAMY SKILLET CHICKEN
One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
- Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.
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