CHICKEN BREASTS IN CAPER CREAM SAUCE
My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'
Provided by MOMMYTO2BOYS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g
MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.
Provided by katherine99
Categories World Cuisine Recipes African North African Moroccan
Time 4h57m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
- Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
- Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
- Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g
SHRIMP AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE
This to me is a great casserole to use up leftovers.After a dinner party one night, I had some leftover chicken and shrimp, but not enough to make a dish out of each, and wanted to use them up. So, I raided the fridge and pantry and basically grabbed ingredients I thought would work well together, and this was the result. Now this was almost 20 years ago. So, I am guessing, the shrimp was frozen, chicken was probably leftover from a baked whole chicken which works fine and the mushrooms, probably button mushrooms. It is nothing difficult, but it has such a great flavor and it is easy to put together. Now to even stretch the cost of the casserole even further, I love to serve this over toasted baguettes. Using leftover chicken is a great way to empty out your fridge, and the shrimp ... today you can get frozen shrimp (extra large or large) are honestly - they are not all that bad. In FL, I just got extra large previously frozen like most, but they steamed them at the seafood counter and they were only 3.99 lb. How can you go wrong. It gets even easier with pre-sliced mushrooms from the produce section and a can of artichoke hearts. So creamy, rich, filling and easy. It does take 30-45 minutes to bake, but putting together is pretty easy. Besides, served over toasted baguettes and a simple side of fresh fruit or tomato slices make for a easy dinner.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 4-6 Individual Servings, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
- Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
- Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
- Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
- Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
- Serve -- A nice salad is perfect with this. ENJOY!
CHICKEN, ARTICHOKE, AND SPINACH WREATH
If you love spinach and artichoke dip, you'll also love this dish! It has the same flavors, but adds chicken and flaky pastry to make an impressive party snack instead of a dip. Serve this to the crowd watching the big game, or to the girls at your next bridal shower, either way you're sure to get rave reviews.
Provided by IngridH
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- In a large skillet, cook the bacon until crisp. Set aside on paper towels to drain grease.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Grill or sauté chicken until just cooked through. Set aside to cool slightly.
- While chicken cooks, mix mayo, basil, oregano, garlic powder, onion powder, a pinch of kosher salt, and a big pinch of ground black pepper in a large mixing bowl.
- Add the chopped scallions to the bowl.
- Chop cooked chicken into bite sized pieces. Add to the bowl.
- Drain, rinse, and pat dry artichokes. Chop finely, and add to the bowl.
- Thaw frozen spinach, rinse, and drain very well, squeezing out all excess water. Add to the bowl.
- Crumble cooked bacon, and add to the bowl.
- Mix well, until all of the ingredients are coated with the mayo mixture.
- Taste, and add more salt or pepper if needed.
- Open the rolls, and separate the dough into 16 triangles.
- On a baking stone or greased baking sheet, arrange the triangles in a circle, with the large ends overlapping near the center of the sheet and the thin points facing away from the center (this should look like a sunburst with a hole in the middle when done). If the points hang over the edge of the sheet, that's okay.
- Spread half of the chicken mixture evenly in a ring over the wide ends of the dough.
- Open the cheese wedges and cut each triangle in half, making two smaller triangles.
- Lay the cheese on top of the chicken mixture, arranging the triangles evenly around the circle.
- Cover the cheese with the rest of the chicken mixture.
- Pull the narrow points of the dough over the chicken mixture, pinching the dough together at the inside of the ring to seal (The chicken mixture will not be completely covered).
- Bake at 375F for 20 minutes, or until dough is golden brown.
- Remove from oven, and let rest for 5 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 494.2, Fat 20.2, SaturatedFat 4.8, Cholesterol 87.7, Sodium 1117.3, Carbohydrate 50.2, Fiber 8.4, Sugar 6, Protein 30.1
More about "sarasotas chicken artichoke and shrimp casserole food"
25+ OLD FASHIONED RECIPES FROM THE 40S, 50S, AND 60S
From recipechatter.com
10 BEST CHICKEN SHRIMP CASSEROLE RECIPES | YUMMLY
LEMON ASPARAGUS CHICKEN PASTA - DELISH
From delish.com
SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE …
From pinterest.com
RESTAURANTE EL GRECO CAFE - SARASOTA, FL | OPENTABLE
From opentable.com
Location 1592 Main St,Sarasota,FL,United StatesPhone (941) 365-2234
FOOD & RECIPE ARTICLES: NEWS, COOKING IDEAS, ENTERTAINMENT & MORE
From sheknows.com
10 BEST CHICKEN SHRIMP CASSEROLE RECIPES | YUMMLY
From yummly.co.uk
MENU AT COLUMBIA RESTAURANT, SARASOTA
From restaurantguru.com
EL GRECO CAFE RESTAURANT - SARASOTA, , FL | OPENTABLE
From opentable.ca
ARTICHOKE AND SHRIMP CASSEROLE | RECIPELION.COM
From recipelion.com
RECIPIES FROM SAN ANTONIO, TX RESTAURANTS - AMERICASCUISINE.COM
From americascuisine.com
SHRIMP AND ARTICHOKE CASSEROLE - BIGOVEN.COM
From bigoven.com
SHRIMP ARTICHOKE CASSEROLE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
ARTICHOKE CHICKEN CASSEROLE - FOOD RECIPES
From recipes.studio
CHICKEN ARTICHOKE CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND SHRIMP CASSEROLE RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHICKEN AND SHRIMP CASSEROLE RECIPES - CHICKEN AND SHRIMP …
From findrecipeworld.com
BILL VRAZEL SHARES RECIPE FOR SHRIMP AND ARTICHOKE TERESA
From bradenton.com
SHRIMP ARTICHOKE CASSEROLE - RECIPES ONLINE
From recipesonline.org
CHICKEN, ARTICHOKE, AND MUSHROOM CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
COPYCAT CRAB CASSEROLE FROM HUNAN CHINESE BUFFET
From themccallumsshamrockpatch.com
ARTICHOKE CHICKEN CASSEROLE - MY FOOD AND FAMILY
ARTICHOKE SHRIMP CASSEROLE - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
CLASSIC SHORTBREAD – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
10 BEST CHICKEN SHRIMP CASSEROLE RECIPES | YUMMLY
From yummly.com
SARASOTA'S BASIC MACARONI SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE …
From pinterest.com
SARASOTAS CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE RECIPE
From mastercook.com
SHRIMP SCAMPI PASTA WITH ASPARAGUS (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN, ARTICHOKE AND MUSHROOM CASSEROLE | RECIPES WIKI
From recipes.fandom.com
RECIPES - TRADER JOE'S
From traderjoes.com
CHICKEN AND SHRIMP CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SARASOTAS CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE RECIPE
From pinterest.co.uk
RUTH'S CHRIS STEAK HOUSE, SARASOTA - TRIPADVISOR
From tripadvisor.com
SHRIMP ARTICHOKE CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THIS POTATO SALAD RECIPE, LAYERED WITH CHICKEN AND VEGETABLES, HAS …
From washingtonpost.com
RECIPES | ST. ELMO FOODS
From stelmofoods.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