Chicken Francaise With Artichoke Hearts Recipes

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ARTICHOKE CHICKEN



Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS



Chicken Francaise With Artichoke Hearts image

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

1 -1 1/4 lb thinly sliced chicken breast
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/2 cup white wine
1/2 cup chicken stock
1/4 cup fresh squeezed lemon juice
1/4 cup minced shallot
1/3 cup flour, and
1 tablespoon flour
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon paprika
eggwash -one egg beaten with 3 tbs water

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.

LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

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.

ARTICHOKE HEARTS A LA FRANCESE



Artichoke Hearts a La Francese image

"For me, anything prepared Francese style - that is, made with lemon, wine, butter and capers - is a rich and wonderful treat. You can serve these delicious artichoke hearts as a side dish or over toasted slices of Italian bread, crostini, for a terrific appetizer. Be sure to spoon the luscious juices over the artichoke hearts as you serve them." - Chef Claire Criscuolo at her restaurant Claire's Corner Copia.

Provided by Manami

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

14 ounces can artichoke hearts, drained
1/2 cup unbleached all-purpose flour
salt and pepper
3 eggs
3 tablespoons olive oil
1/4 cup limoncello
3 tablespoons dry white wine
1 tablespoon capers, drained
3 tablespoons chilled butter, cut into thin slices
1 tablespoon finely chopped flat-leaf Italian parsley

Steps:

  • Cut the artichoke hearts into quarters.
  • Measure the flour into a shallow bowl and season it with salt and pepper.
  • In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
  • Set a plate by the bowl of flour.
  • Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
  • Heat the oil in a large skillet over medium heat.
  • Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
  • Continue with the remaining artichoke hearts.
  • Cook for 2-3 minutes, or until golden brown.
  • Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
  • Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
  • Sprinkle with salt and pepper.
  • Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
  • Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
  • Carefully move the skillet in a circular motion as the butter melts.
  • Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
  • Taste for seasonings.
  • Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
  • Scatter the parsley on top.
  • Serve immediately.

Nutrition Facts : Calories 225.2, Fat 15.2, SaturatedFat 5.4, Cholesterol 121, Sodium 339, Carbohydrate 15.9, Fiber 4, Sugar 1, Protein 6.7

PARMESAN CHICKEN WITH ARTICHOKE HEARTS



Parmesan Chicken with Artichoke Hearts image

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. -Carly Giles, Hoquiam, Washington

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges

ARTICHOKES FRENCH



Artichokes French image

Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.

Provided by Diane

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
1 egg
1 (14 ounce) can artichoke hearts, drained and halved
¼ cup vegetable oil
¼ cup butter
1 lemon, juiced
3 tablespoons Parmesan cheese
¼ cup dry sherry
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
  • Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
  • Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
  • Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 21 g, Cholesterol 80.3 mg, Fat 27.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 10.5 g, Sodium 611.4 mg, Sugar 0.3 g

SAUTéED CHICKEN PAILLARDS WITH ARTICHOKE HEARTS



Sautéed Chicken Paillards with Artichoke Hearts image

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

1 lemon, cut in half
3 large artichokes
6 skinless boneless chicken breast halves
1/4 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1/2 cup minced shallots (about 2 large)
1/3 cup dry white wine
1 cup low-salt chicken broth
4 teaspoons chopped fresh tarragon plus additional for sprinkling
3 tablespoons chilled butter, cut into 1/2-inch cubes

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.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken With Artichoke Hearts image

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 tablespoon olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley or dill leaves
Sumac, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
  • Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

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