CHICKEN AND ARTICHOKES AND LEMON DILL SAUCE
Delicious light and healthy, chicken and artichokes with lemon dill sauce a weeknight meal, under 300 calories and ready in 20 minutes!
Provided by David & Debbie Spivey
Categories Main Course
Number Of Ingredients 11
Steps:
- Cut the whole chicken breast in half. Then fillet the two halves into four thin cutlets. Season with salt and pepper, to taste.
- Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Add the chicken cutlets to the pan. Don't overcrowd the pan. If there isn't enough room, only cook two chicken cutlets at a time.
- Cook the chicken for 3 to 4 minutes, then flip and cook until cooked through; about 3 to 4 more minutes. Transfer to a plate and loosely tent with foil to keep warm.
- Pour the broth into the pan and bring to a simmer over high heat, scraping up the brown bits from the bottom of the pan. Cook the broth until it reduces by half; about 5 minutes.
- Whisk the cream, lemon juice, and cornstarch in a small bowl then pour it in the skillet with the broth. Whisk the cream mixture until it thickens; about 2 to 3 minutes.
- When the sauce has thickened, add the chicken and any juices from the chicken in the bottom of the plate to the pan along with the artichokes and dill; cook for 1 to 2 minutes or until warmed through.
- Serve immediately, with your favorite rice, potatoes, or pasta with, lemon wedges on the side.
Nutrition Facts : Calories 465 kcal, Carbohydrate 8 g, Protein 51 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 186 mg, Sodium 313 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE
You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.
Provided by Carolyn Malcoun
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
- Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
- Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 11.8 g, Cholesterol 81.9 mg, Fat 10.4 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 4 g, Sodium 463.1 mg, Sugar 0.9 g
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE
Steps:
- Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. (Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.)
- Preheat oven to 375°F. Whisk wine, lemon juice, oil, and garlic in large bowl to blend. Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes.
- Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes.
- Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes.
- Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.
- Strain pan juices from baking sheets into 2-cup glass measuring cup. Transfer 1 1/4 cups pan juices to medium saucepan. Whisk in egg yolks. Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes. Stir in dill. Season sauce with salt and pepper.
- Spoon some sauce over chicken and artichokes on platter. Serve, passing remaining sauce separately.
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
LEMONY CHICKEN WITH ARTICHOKE HEARTS
A delicious chicken dish. It's great served over a bed of angel hair pasta.
Provided by Merry A Kelly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
- Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g
ARTICHOKES WITH LEMON AND DILL
In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Pour 2 tablespoons lemon juice into large bowl of water. Cut stem from 1 artichoke; pull off and discard 3 outer bottom layers of leaves, exposing pale green base. Carefully trim artichoke base and leaf ends. Cut artichoke in half. Using small spoon, remove choke and prickly leaves from center. Rub cut edges of artichoke with cut side of lemon half. Place artichoke in bowl of water and lemon juice. Repeat trimming of remaining artichokes, placing each in water with lemon juice.
- Heat oil in large Dutch oven over medium-high heat. Add green onions; sauté until tender, about 3 minutes. Add 3 cups water, dill, sugar, salt and 1/4 cup lemon juice. Bring to simmer. Drain artichokes; add to Dutch oven. Cover, simmer until artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 minutes. Using slotted spoon, transfer artichokes to platter; reserve cooking liquid. Test artichokes with foil to keep warm, if desired.
- Place flour in small bowl. Whisk in 1/2 cup cooking liquid. Pour flour mixture into liquid in Dutch oven; bring to boil, stirring. Cook until sauce thickens, stirring constantly and thinning with more water if necessary, about 2 minutes. Season with salt and pepper. Pour over artichokes. Serve warm or at room temperature.
LEMON CHICKEN WITH CHICKPEAS AND ARTICHOKES
This is a great way to serve 3 people when you only have 2 pieces of chicken. Use a full lemon if you like a stronger flavor and half a lemon if you want just a hint of citrus.
Provided by St Margarets Kitchen
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.
- Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.
- Bring the liquid to a boil then turn down the heat to low.
- Cover the pot and cook for 15 minutes.
- Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.
- Serve with rice and vegetables.
Nutrition Facts : Calories 439.7, Fat 12.5, SaturatedFat 3, Cholesterol 61.9, Sodium 952.5, Carbohydrate 53.4, Fiber 15, Sugar 2.3, Protein 32.7
More about "lemon chicken and artichokes with dill sauce food"
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE - BON APPéTIT
From bonappetit.com
Servings 6-8
- Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. DO AHEAD Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.
- Preheat oven to 375°F. Whisk wine, lemon juice, oil and garlic in large bowl to blend. Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes.
- Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes.
- Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes.
LEMON ARTICHOKE CHICKEN SKILLET - AMERICAN HOME COOK
From americanhomecook.com
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN - SOUTHERN …
From pauladeen.com
ARTICHOKES WITH LEMON DILL SAUCE - NIKKI GLEKAS
From nikkiglekas.com
CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN | FOODTASIA
From foodtasia.com
LEMON CHICKEN WITH POTATOES AND ARTICHOKES - FOOD FOLKS AND FUN
From foodfolksandfun.net
HOW TO MAKE LEMON CHICKEN WITH ARTICHOKE - COOKING ITALIAN …
From cookingitalianwithjoe.com
STEAMED ARTICHOKE WITH LEMON DILL DIPPING SAUCE
From thesinglegourmand.com
ONE PAN BAKED LEMON CHICKEN AND ARTICHOKES - CREME DE LA …
From lecremedelacrumb.com
ARTICHOKES WITH LEMON & DILL RECIPE | EATINGWELL
From yozya.strangled.net
GREEK LEMON CHICKEN WITH ARTICHOKES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ONE PAN LEMON CHICKEN WITH ARTICHOKES - LAUGHING SPATULA
From laughingspatula.com
ARTICHOKES WITH LEMON & DILL RECIPE - EATINGWELL
From eatingwell.com
LEMON CHICKEN THIGHS WITH ARTICHOKES - FOODIECRUSH .COM
From foodiecrush.com
CHICKEN AND ARTICHOKES WITH LEMON DILL SAUCE | THE MOUNTAIN …
From pinterest.com
CREAMY LEMON ARTICHOKE CHICKEN - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
ROASTED LEMON ARTICHOKE CHICKEN RECIPE - AMIRA'S PANTRY
From amiraspantry.com
INSTANT POT GREEK CHICKEN AND ARTICHOKES - MEDITERRANEAN LIVING
From mediterraneanliving.com
LEMON ARTICHOKE CHICKEN RECIPE - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
ARTICHOKE WITH LEMON DILL SAUCE | WHOLE SISTERS
From whole-sisters.com
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE FOOD
From wikifoodhub.com
LEMON, ARTICHOKE & DILL CHICKEN - THE WRIGHT FOODIE
From thewrightfoodie.com
CHICKEN CUTLETS WITH ARTICHOKES, BROCCOLI & LEMON DILL SAUCE
From seasongenerously.com
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE RECIPE
From pinterest.co.uk
CHICKEN WITH ARTICHOKES AND LEMON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE | CONFIT RECIPES, …
From pinterest.ca
DILL CHICKEN AND ARTICHOKES - RECIPE | COOKS.COM
From cooks.com
GRILLED ARTICHOKES WITH LEMON DILL AIOLI - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
GRILLED ARTICHOKES WITH LEMON DILL YOGURT SAUCE - RECIPES
From appliance.recipes
ARTICHOKE AND FETA STUFFED CHICKEN BREASTS WITH LEMON DILL SAUCE
From cookstr.com
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE | CHICKEN DISHES …
From pinterest.co.uk
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE RECIPES
From foodnewsnews.com
LEMON CHICKEN WITH SPINACH AND ARTICHOKES - ITS THYME 2 COOK
From itsthyme2cook.com
LEMON ARTICHOKE CHICKEN - THE FLOUR HANDPRINT
From theflourhandprint.com
LEMON DILL SAUCE | WHOLE SISTERS
From whole-sisters.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love