ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS
Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.
Provided by Caity-O
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
- Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
- Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
- Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
- Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.
LEMON CHICKEN WITH ARTICHOKE HEARTS
Provided by Aida Mollenkamp
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
- Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
CHICKEN PASTA WITH ARTICHOKE HEARTS
Healthy, easy, and delicious. Garnish with parsley.
Provided by Josh
Categories Main Dish Recipes Pasta Chicken
Time 48m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.
- Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.
- Toss chicken mixture with penne in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 35.3 g, Cholesterol 45 mg, Fat 5.1 g, Fiber 3.3 g, Protein 24.7 g, SaturatedFat 0.7 g, Sodium 452 mg, Sugar 2.6 g
ARTICHOKE CHICKEN SAUTE
"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.
Nutrition Facts :
CHICKEN FRANCAISE WITH ARTICHOKE HEARTS
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Provided by Brenda Lanzilli
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
- 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
- 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
- 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
- 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
- 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
- 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
- 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
- 9.Remove chicken and put on serving platter or plate and pour sauce over top.
MEDITERRANEAN CHAMPAGNE CHICKEN WITH ARTICHOKE HEARTS AND OLIVES
Here's what's for dinner! Sauteed chicken cutlets, artichoke hearts, Greek olives, and pine nuts in a flavorful Champagne sauce. Excellent served with arborio rice or small shaped pasta. Enjoy this dish and feel like your sitting in Southern Europe for the evening...
Provided by Dans La Lune
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet on medium heat.
- Add olive oil.
- Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
- Remove chicken and set aside.
- In pan with drippings, add butter and cook until melted.
- Add champagne, and turn heat on medium high.
- Add allspice, basil, and paprika and mix well.
- Add in flour while continually stirring.
- Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
- Add artichoke hearts and olives, and turn heat back to medium.
- Return chicken cutlets to pan, spooning sauce over them.
- Lower heat and add pine nuts, lightly mixing them into mixture.
- Serve chicken with the artichoke, olive, and pine nut mixture over it.
Nutrition Facts : Calories 250.4, Fat 16.3, SaturatedFat 6.3, Cholesterol 22.9, Sodium 188.4, Carbohydrate 10.3, Fiber 4.3, Sugar 1.4, Protein 2.3
CHICKEN WITH ARTICHOKE HEARTS & MUSHROOMS
Make and share this Chicken With Artichoke Hearts & Mushrooms recipe from Food.com.
Provided by Queen of Everything
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Sprinkle chicken pieces with paprika, salt& pepper.
- Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
- With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
- Arrange artichoke hearts in casserole between pieces of chicken.
- Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
- Sprinkle the flour over the mushrooms.
- Stir well.
- Add chicken broth, wine and rosemary, stirring until smooth over low heat.
- Pour mushroom sauce over chicken and artichokes.
- Cover and bake for 35-40 minutes.
- Serve chicken garnished with fresh parsley.
Nutrition Facts : Calories 406.4, Fat 23.3, SaturatedFat 8, Cholesterol 103.4, Sodium 294.2, Carbohydrate 14.2, Fiber 5.1, Sugar 1.7, Protein 32.5
CHICKEN PAILLARDS WITH ARTICHOKES & DIJON SAUCE
Looks like a company meal but cooks up in a hurry. The page in my cookbook is well stained and scribbled having made this many times over the years. The final flavor of this dish really comes from the mustards choosen. I tend to like stronger flavors and look for a nice spicy whole-grain mustard. I often double the sauce when serving this with rice or couscous. Bon Appettit!
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
- Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
- In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
- Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
- Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
- To plate, spoon sauce over warmed paillards.
- Garnish with additional tarragon if desired.
Nutrition Facts : Calories 235.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 502.8, Carbohydrate 18.1, Fiber 10.6, Sugar 2.2, Protein 28.7
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
SAUTéED CHICKEN PAILLARDS WITH ARTICHOKE HEARTS
Provided by Ivy Manning
Categories Wine Chicken Sauté Low Cal High Fiber Dinner Artichoke White Wine Spring Party Shallot Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Squeeze 1 lemon half into large bowl of cold water. Working with 1 artichoke at a time, trim all but 1 inch from artichoke stem. Break off all dark green leaves from artichoke until only pale green leaves remain. Using large serrated knife, cut off top 2/3 of leaves from artichoke. Rub cut edges with other lemon half. Using paring knife, trim any dark green parts from outer heart and stem. Quarter artichoke through stem. Using spoon, scrape out fuzzy choke. Thinly slice artichoke heart and place in bowl of lemon water. Repeat with remaining artichokes.
- Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Whisk flour, salt, and pepper in small bowl. Dredge chicken breasts in flour mixture; shake to remove excess. Place on plate.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add 3 chicken breasts and cook until golden brown and just cooked through, about 3 minutes per side. Transfer chicken to another plate. Repeat with 1 tablespoon oil and remaining chicken breasts.
- Add remaining 1 tablespoon oil to same skillet. Add shallots; sauté until beginning to soften, about 1 minute. Drain artichokes; add to skillet and sauté until beginning to soften, about 3 minutes. Add wine to skillet and simmer until wine is almost absorbed, scraping up any browned bits, about 1 minute. Add chicken broth and 4 teaspoons tarragon; cover and simmer until artichoke hearts are tender, about 5 minutes. Season sauce with salt and pepper. Return chicken breasts with any accumulated juices to skillet. Gently toss to combine. Remove skillet from heat. Add butter and stir gently until butter is melted. Transfer to platter. Sprinkle with additional tarragon and serve.
CRISPY PARMESAN ARTICHOKE HEARTS
Steps:
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or coat lightly with cooking spray.
- Place the artichoke hearts in a bowl and coat with the olive oil.
- In a medium bowl, mix together the garlic powder, parmesan cheese, panko, Italian seasoning, salt and pepper.
- Dip each artichoke in the egg mixture, then in the cheese mixture.
- Place on baking sheet and bake for 20 minutes, flipping halfway.
- Serve hot with aioli dipping sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 142 kcal, Carbohydrate 9 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 714 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN WITH ARTICHOKES
The flavors of Provence come together in this simple chicken dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
- In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
- To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
- To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.
SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE
Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!
Provided by canarygirl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sauteé pan over medium high heat.
- Add garlic and artichokes and season with salt and pepper.
- Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
- Simmer about 10 minutes.
- Serve hot.
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- Rinse chicken and pat dry. Sprinkle lightly all over with salt and pepper. Place each breast half between sheets of plastic wrap; with a flat mallet or rolling pin, gently and evenly pound chicken to 1/4 inch thick. Peel off plastic wrap.
- Pour oil into an 11- to 12-inch nonstick frying pan over high heat, tilting to coat bottom. When oil is hot, add chicken in a single layer, without crowding. When edges begin to turn white, turn pieces and cook until no longer pink in the center (cut to test), 3 to 4 minutes total. As chicken is cooked, transfer to a platter and keep warm; repeat to cook remaining breasts.
- Add broth, artichoke hearts, olives, capers, lemon juice, and oregano to pan; stir, scraping browned bits free, until mixture boils. Stir in parsley. Spoon sauce evenly over chicken. Add more salt and pepper to taste. Garnish with lemon wedges.
SAUTéED CHICKEN PAILLARDS WITH ARTICHOKE HEARTS RECIPE ...
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- Squeeze 1 lemon half into large bowl of cold water. Working with 1 artichoke at a time, trim all but 1 inch from artichoke stem. Break off all dark green leaves from artichoke until only pale green leaves remain. Using large serrated knife, cut off top 2/3 of leaves from artichoke. Rub cut edges with other lemon half. Using paring knife, trim any dark green parts from outer heart and stem. Quarter artichoke through stem. Using spoon, scrape out fuzzy choke. Thinly slice artichoke heart and place in bowl of lemon water. Repeat with remaining artichokes.
- Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Whisk flour, salt, and pepper in small bowl. Dredge chicken breasts in flour mixture; shake to remove excess. Place on plate.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add 3 chicken breasts and cook until golden brown and just cooked through, about 3 minutes per side. Transfer chicken to another plate. Repeat with 1 tablespoon oil and remaining chicken breasts.
- Add remaining 1 tablespoon oil to same skillet. Add shallots; sauté until beginning to soften, about 1 minute. Drain artichokes; add to skillet and sauté until beginning to soften, about 3 minutes. Add wine to skillet and simmer until wine is almost absorbed, scraping up any browned bits, about 1 minute. Add chicken broth and 4 teaspoons tarragon; cover and simmer until artichoke hearts are tender, about 5 minutes. Season sauce with salt and pepper. Return chicken breasts with any accumulated juices to skillet. Gently toss to combine. Remove skillet from heat. Add butter and stir gently until butter is melted. Transfer to platter. Sprinkle with additional tarragon and serve.
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