One Pan Artichoke Chicken Provençal Food

GREEK-STYLE CHICKEN AND ARTICHOKES

Greek-Style Chicken and Artichokes image

Make and share this Greek-Style Chicken and Artichokes recipe from Food.com.

Provided by iewe7726

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
2 tablespoons olive oil
1 (14 ounce) can artichoke hearts, drained and quartered
6 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon lemon peel, grated
2 teaspoons oregano leaves, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.

Nutrition Facts : Calories 290.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 415.2, Carbohydrate 16.3, Fiber 9.3, Sugar 2.3, Protein 28.8

PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES

Provencal Chicken Salad With Roasted Peppers and Artichokes image

This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables.

Provided by Sageca

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup sun-dried tomato
1 (14 ounce) can artichoke hearts
4 cooked chicken breasts, grilled if possible
salt and pepper
1 roasted red pepper, cut in strips
1/2 cup pitted green olives, quartered
3 tablespoons minced parsley
4 cups baby greens, lettuce washed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
6 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon salt
pepper

Steps:

Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
Slice chicken in 1/2" wide strips.
I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
A little shaved Parmesan or mozzarella could be sprinkled on top.

Nutrition Facts : Calories 471.3, Fat 31.1, SaturatedFat 5.4, Cholesterol 82.3, Sodium 853.7, Carbohydrate 16.8, Fiber 10.1, Sugar 3.7, Protein 33.4

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