Skillet Chicken And Artichokes Food

CHICKEN ARTICHOKE SKILLET

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.

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes on each side. , Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. Add the water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. Stir in the artichokes and mushrooms. Cover and simmer on very low heat 20 minutes or until the chicken is tender. Sprinkle with parsley. Serve on a bed of rice or noodles.

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper.
• In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
• Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet.
• Bring to a boil.
• Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

SKILLET CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat butter in a large skillet over medium heat. Add the chicken and leeks; sauté until leeks are tender, stirring frequently.
• Add mushrooms and sauté for about 3 minutes longer. Add the garlic and sauté for 1 minute longer.
• Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2.
• Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes per side. Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. Add water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. Stir in the artichokes and mushrooms. Cover and simmer on very low heat 20 minutes or until the chicken is tender. Sprinkle with parsley. Serve on a bed of rice or noodles.