Chicken And Artichoke In Lemon Vodka Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE



Lemon Chicken and Artichokes with Dill Sauce image

Categories     Chicken     Bake     Artichoke     Spring     Dill     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

2 lemons, halved
8 large artichokes
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/3 cup olive oil
12 garlic cloves, minced
2 chickens (each about 3 3/4 pounds), giblets removed, each cut into 8 pieces
3 large egg yolks
2 tablespoons chopped fresh dill

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



Chicken With Artichokes and Lemon image

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

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

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.

LEMON ARTICHOKE CHICKEN



Lemon Artichoke Chicken image

Recipe from Festival Foods, a local grocery store in Green Bay. This recipe was featured on the local morning news show.

Provided by LilPinkieJ

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1 cup flour
1 teaspoon black pepper
2 teaspoons garlic salt
5 tablespoons butter, divided
1 tablespoon light olive oil
1 1/2 cups chicken broth
1 cup dry white wine
1 (14 ounce) can artichoke hearts, drained
2 tablespoons capers
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped

Steps:

  • In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
  • In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
  • Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
  • Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
  • Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
  • Great with buttered pasta.

Nutrition Facts : Calories 518.1, Fat 20.3, SaturatedFat 10.2, Cholesterol 106.6, Sodium 927, Carbohydrate 37.9, Fiber 6.6, Sugar 2, Protein 36.2

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE



Chicken and Artichoke in Lemon Vodka Sauce image

I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.

Provided by NELLIE73

Categories     Chicken Pasta

Time 50m

Yield 4

Number Of Ingredients 17

1 (8 ounce) package penne pasta
1 tablespoon butter
1 pound skinless, boneless chicken breast halves
1 pinch Italian seasoning, or more to taste
1 pinch ground black pepper to taste
1 tablespoon olive oil
8 sun-dried tomatoes, cut in thin strips
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
1 tablespoon cornstarch
1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
¼ cup vodka
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon dried parsley
½ teaspoon dried oregano
½ cup crumbled feta cheese, divided

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
  • Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
  • Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
  • Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 58.4 g, Cholesterol 90.2 mg, Fat 19.9 g, Fiber 6.5 g, Protein 39.1 g, SaturatedFat 6.3 g, Sodium 781.5 mg, Sugar 4.6 g

VODKA LEMON CHICKEN



Vodka Lemon Chicken image

Make and share this Vodka Lemon Chicken recipe from Food.com.

Provided by Alia55

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lemon, thinly sliced
2 tablespoons extra virgin olive oil
2 eggs
2 tablespoons milk
1/2 cup flour
4 boneless skinless chicken breasts, rinsed and patted dry
4 tablespoons vodka
5 tablespoons unsalted butter
4 tablespoons fresh lemon juice
1/2 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
4 tablespoons capers
salt
black pepper

Steps:

  • Char the lemon slices on both sides in a pan over a high heat and set aside.
  • Return the pan to a moderate heat and add the oil.
  • Whisk the eggs and milk in a small shallow bowl. Tip the flour into another shallow bowl.
  • Dredge a chicken breast in the flour, and then in the egg mixture. Place immediately in the pan. Repeat with the remaining breasts and saute the chicken until golden and cooked through. Set aside.
  • Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon.
  • Add the butter, lemon juice, parsley, basil, capers, salt and pepper. Continue to cook until the mixture reduces by about a quarter. Return the chicken and grilled lemon slices to the pan and toss.
  • Serve the chicken breasts topped with the sauce.

Nutrition Facts : Calories 458.8, Fat 25.7, SaturatedFat 11.4, Cholesterol 213.4, Sodium 374.1, Carbohydrate 17.1, Fiber 2.1, Sugar 0.6, Protein 33

CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE



Chicken and Artichoke in Lemon Vodka Sauce image

I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.

Provided by NELLIE73

Categories     Chicken Pasta

Time 50m

Yield 4

Number Of Ingredients 17

1 (8 ounce) package penne pasta
1 tablespoon butter
1 pound skinless, boneless chicken breast halves
1 pinch Italian seasoning, or more to taste
1 pinch ground black pepper to taste
1 tablespoon olive oil
8 sun-dried tomatoes, cut in thin strips
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
1 tablespoon cornstarch
1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
¼ cup vodka
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon dried parsley
½ teaspoon dried oregano
½ cup crumbled feta cheese, divided

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
  • Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
  • Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
  • Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 58.4 g, Cholesterol 90.2 mg, Fat 19.9 g, Fiber 6.5 g, Protein 39.1 g, SaturatedFat 6.3 g, Sodium 781.5 mg, Sugar 4.6 g

More about "chicken and artichoke in lemon vodka sauce recipes"

LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE RECIPE
lemon-chicken-and-artichokes-with-dill-sauce image
2002-02-28 Step 1. 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 ...
From bonappetit.com


10 BEST LEMON CHICKEN ARTICHOKE SOUP RECIPES | YUMMLY
10-best-lemon-chicken-artichoke-soup-recipes-yummly image
2022-06-16 Spinach and Artichoke Soup 12Tomatoes. artichoke hearts, heavy cream, cream cheese, cayenne, lemon juice and 10 more.
From yummly.com


LEMON AND ARTICHOKE OVEN ROASTED CHICKEN - THE …
lemon-and-artichoke-oven-roasted-chicken-the image
2018-10-16 Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, red wine vinegar, wine (or broth), garlic, mustard, Italian seasoning, and crushed red pepper flakes. (You can marinade the chicken in this mixture up …
From thecomfortofcooking.com


LEMON & HERB CHICKEN WITH ARTICHOKE PAN SAUCE
First, chicken breasts are seasoned with an aromatic lemon and herb spice blend before being pan seared. Then, we make an exquisite sauce using the pan fond, aromatics, lemon juice, butter and artichokes. Served with roasted potatoes and shatteringly crisp baby kale chips (no more excuses not to eat your greens, kids), allow yourself to be ...
From makegoodfood.ca


ROAST CHICKEN WITH ARTICHOKE-LEMON PAN SAUCE - THREE MANY COOKS
2011-02-11 Place chicken, breast side down on a V-rack set over a small roasting pan; repeat brushing with remaining oil and sprinkle with ½ teaspoon sugar and a few more grinds of pepper. Roast, breast side down until deep golden brown on backside, about 30 minutes.
From threemanycooks.com


LEMON & HERB CHICKEN WITH ARTICHOKE PAN SAUCE - GOODFOOD
In the same pan, heat a drizzle of olive oil on medium. Add the shallots and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
From makegoodfood.ca


CHICKEN AND ARTICHOKES WITH LEMON DILL SAUCE - THE MOUNTAIN …
2021-02-04 Make the Lemon Dill Sauce: 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.
From themountainkitchen.com


ROASTED LEMON ARTICHOKE CHICKEN RECIPE - AMIRA'S PANTRY
2020-02-17 Transfer to the plate with the chicken and tomato. Melt the remaining Tablespoon of butter, sauce garlic for just 30 seconds then add the flour cook for 30 seconds more. Add lemon juice, stock and stir on low until sauce thickens, about 2 minutes. Transfer chicken, tomato, spinach and artichokes back to the pan and toss to coat.
From amiraspantry.com


CHICKEN WITH ARTICHOKE PAN SAUCE RECIPE | COOKING LIGHT
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender.
From cookinglight.com


CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN | FOODTASIA
2019-09-04 Season with salt and pepper. Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil. When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices. Add remaining tablespoon oil to pan.
From foodtasia.com


LEMON ARTICHOKE CHICKEN RECIPE | THE CLEAN EATING COUPLE
2020-05-06 Clean chicken and pound until thin. In a large pan – heat olive oil. Once olive oil is hot- add in chicken. Sprinkle chicken with salt + pepper. Sear chicken on both sides until brown, approximately 5- 6 minutes on each side. While the chicken is cooking mix together lemon zest, juice, stock, wine & thyme leaves.
From thecleaneatingcouple.com


CREAMY LEMON ARTICHOKE CHICKEN - DELICIOUS LITTLE BITES
2021-02-24 Place the chicken in the hot skillet. Cook 3-4 minutes per side, until golden brown and no longer pink in the center. Remove to a plate and tent with foil to keep warm. Wipe out the pan and return to the stovetop on medium heat. Melt the remaining butter and add the garlic, shallot and artichokes.
From deliciouslittlebites.com


CHICKEN WITH ARTICHOKES AND LEMON RECIPE | MYRECIPES
Add chicken and cook, turning once, until browned on both sides, about 4 minutes total. Advertisement. Step 2. Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer.
From myrecipes.com


LEMON CHICKEN WITH SPINACH AND ARTICHOKES - ITS THYME 2 COOK
2020-02-12 Add garlic and thyme to skillet; cook until fragrant, 10 seconds. Add broth and cream cheese; cook until mixture boils and cheese melts, whisking to combine. Add spinach and cook, stirring, until wilted, 1-2 minutes. Stir in artichokes and return chicken and accumulated juices to skillet. Simmer until sauce is reduced and thickened slightly ...
From itsthyme2cook.com


CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE
Feb 28, 2018 - Chicken and artichoke hearts are simmered with penne pasta in a vodka sauce topped with feta cheese for a decadent weeknight dinner. Feb 28, 2018 - Chicken and artichoke hearts are simmered with penne pasta in a vodka sauce topped with feta cheese for a decadent weeknight dinner. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.com


TASTY RECIPES CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE
1 (10.75 ounce) can low-sodium chicken broth; 1 tablespoon cornstarch; 1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved; ¼ cup vodka; 2 tablespoons lemon juice; 1 teaspoon Italian seasoning; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ cup crumbled feta cheese, divided; Instructions :
From allbesttastyrecipes.blogspot.com


LEMON CHICKEN THIGHS WITH ARTICHOKES - FOODIECRUSH .COM
Instructions. Preheat the oven to 425°F. Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet. Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes.
From foodiecrush.com


LEMON ARTICHOKE CHICKEN - THE FLOUR HANDPRINT
2021-07-15 Remove chicken to a plate and turn the heat down to medium. Add the onions and garlic to the pan and stir frequently, until the onions are softened and tender, about 5 minutes. Add in the lemon zest and juice, white wine, stock, artichoke hearts, and thyme and brine to a boil. Taste and add a pinch of salt if needed.
From theflourhandprint.com


EASY ARTICHOKE LEMON CHICKEN BY LIFE IS BUT A DISH
2018-03-01 Preheat the oven to 375 degrees. Lightly spray/oil the bottom of a 9×13 baking dish. Lay 4-6 slices of lemon on the bottom of the dish. Place the chicken on top and season both sides with salt and lemon pepper. Sprinkle the crushed garlic cloves on and around the chicken. Add the artichokes, tomatoes, thyme and remaining lemon slices on top.
From lifeisbutadish.com


CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE POPULAR RECIPES
2020-11-29 Mix artichoke coronary heart juice, vodka, and lemon juice into chicken broth combination; simmer till thickened, approximately 2 minutes. Reduce heat to medium and stir in artichoke hearts, bird, 1 teaspoon Italian seasoning, parsley, and oregano; simmer till heated thru, approximately 5 mins.
From lilybphotography.blogspot.com


LEMON CHICKEN, ARTICHOKE HEARTS & MUSHROOMS - IN FINE TASTE
2019-05-08 Next add tarragon, garlic, salt and pepper. Heat the sauce until it's smooth and begins to boil, then turn down the heat and let the sauce simmer five minutes. Pour the sauce over all the chicken, artichoke hearts and mushrooms. Finally you'll put the baking pan in the oven, uncovered, at 350 degrees for 45-50 minutes or until chicken is done.
From infinetaste.com


LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN
Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any brown bits stuck to the bottom. Simmer until bubbling, 3-4 minutes. Stir in the artichokes and capers (if using) and cook for 1 minute. Swirl in the butter. give the sauce a taste and add more lemon juice if you think it needs it.
From pauladeen.com


LEMON ARTICHOKE CHICKEN SKILLET - AMERICAN HOME COOK
Transfer to a plate. Add a splash of olive oil to the pan if it seems dry and repeat with remaining chicken. 4. Turn the heat to low and add garlic, artichoke hearts and capers. Cook until garlic is softened and fragrant, about 2 minutes. Increase the heat to medium and add lemon juice and 1/2 cup of water.
From americanhomecook.com


ONE PAN LEMON CHICKEN WITH ARTICHOKES - LAUGHING SPATULA
Sauce & Artichokes. In a small bowl or mixing jar, combine cornstarch and water and whisk until a well combined slurry. Add chicken stock, lemon juice, cornstarch slurry, and lemon zest to pan (no need to drain chicken juice from prior step). Stir well, and re-add chicken to pan. Sauce will thicken, and when it does, remove from heat.
From laughingspatula.com


SLOW COOKER OR INSTANT POT LEMON ARTICHOKE CHICKEN
2018-04-24 Cover chicken with hearts of palm, artichoke hearts, fresh thyme, slices of lemon, and sprinkle with lemon pepper. Cook for 4 hours on low. At 4 hours, mix together arrowroot powder with 2 tbsp water. Add arrowroot powder with water and whisk. Then add mixture to the slow cooker, and continue to cook for another 30 minutes or until thickened.
From wholesomelicious.com


HOW TO MAKE LEMON CHICKEN WITH ARTICHOKE — ENTREE RECIPE
Add lemon juice, artichoke, bay leaf, oregano, paprika, parsley and wine to pan then stir well. Begin adding chicken back onto the bottom of pan and place sauce mixture on top of pieces. Add chicken stock to pot. Adjust heat to Low-Medium then place lid on top of the pot for about 30-35 minutes. Plate chicken first then add sauce on top. Enjoy!
From cookingitalianwithjoe.com


ROAST CHICKEN WITH LEMON-ARTICHOKE PAN SAUCE - RECIPE
Make the sauce: Remove the V-rack from the roasting pan and tilt the pan so the juices collect in one corner. Spoon off and discard as much of the clear fat as possible. Set the pan and its degreased juices aside. Combine the broth, lemon juice, and vermouth; set aside. Heat the olive oil in a 10-inch skillet over medium-high heat.
From finecooking.com


ONE PAN BAKED LEMON CHICKEN AND ARTICHOKES - CREME DE LA …
2017-06-11 Instructions. Preheat oven to 400 degrees and grease a large baking sheet. Spread chicken and artichokes out on the baking sheet and season with salt and pepper. Whisk together butter, lemon juice, honey, garlic, and Italian …
From lecremedelacrumb.com


CHICKEN WITH ARTICHOKES - COOKING FOR KEEPS
2021-04-20 Once the onions are a deep golden brown color and soft, add the garlic and artichokes. Cook another 1-2 minutes until the garlic is fragrant. Add the wine to the pan. Bring to a boil and reduce to a simmer. Simmer until reduce by half, it should take about 3-4 minutes. Pour in the chicken stock and cream.
From cookingforkeeps.com


CHICKEN ARTICHOKE PASTA WITH LEMON SAUCE READY IN LESS THAN 20 …
Instructions. Thinly slice the shallots and red onion. Wash the tomatoes and slice them in half. Drain, rinse and coarsely chop the artichoke hearts. Bring a large pot of water to boil for the pasta. When the water boils, add 1 Tablespoon of salt and the pasta and cook according to the package directions.
From attagirlsays.com


CHICKEN WITH ARTICHOKES AND LEMON RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE - LUNCH RECIPES
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked …
From fooddiez.com


ONE POT LEMON ARTICHOKE CHICKEN AND RICE - BUDGET BYTES
2020-08-24 Cut the chicken breast into ½-inch pieces. Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point). Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken.
From budgetbytes.com


CHICKEN WITH LEMON ARTICHOKE SAUCE - FEED YOUR POTENTIAL
Remove chicken from pan and reserve. To same pan, add mushrooms and red pepper. Sauté 3-4 minutes. Add garlic. Saute 30 seconds. Stir in wine and a little broth; stir well to deglaze pan. Add rest of broth and lemon juice. Bring to a boil. Reduce heat. Return chicken to pan. Add artichokes and lemon zest. Simmer until internal temperature of ...
From fyp365.com


CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE | RECIPESTY
Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
From recipesty.com


CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE - PLAIN.RECIPES
Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
From plain.recipes


Related Search