Chicken Saute With Artichokes And Shitake Mushrooms Recipes

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.

CHICKEN SAUTE WITH ARTICHOKES AND SHITAKE MUSHROOMS

Steps:

• With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3 or 4 scallops. Set aside.
• Remove stems from shiitakes and slice about 1/8 inch thick, set aside
• Mix together the flour, seasoned salt and pepper in a pie plate or shallow bowl.
• Heat 2 T of the olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, pat off the excess and cook them, a few at a time, in the skillet until light golden brown, removing them to a plate as they are done. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining flour mixture. Do not clean skillet.
• Saute minced garlic in remaining olive oil over med heat until golden and add shiitakes and shallots. Saute until limp and remove to a plate to the side.
• Add wine to the pan, stirring up any browned bits. Reduce by half.
• Add chicken stock, artichoke hearts and lemon juice. reduce the liquid again by half.
• Using a wire whisk, sprinkle 1 T of the remaining flour mixture over the liquid in the pan and whisk in. Cook to thicken.
• Slide chicken scallops and mushroom mixture back into sauce and reheat. Cook 2 min to blend flavors. Season with salt and pepper if desired.
• Turn off heat and stir in parsley. Serve over buttered noodles or orzo.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

ARTICHOKE CHICKEN SAUTE

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.

CHICKEN WITH SHITAKES AND ARTICHOKES

Steps:

• Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
• Melt butter in a large fry pan over medium-high heat.
• Add chicken and saute until lightly brown, about 10 minutes.
• Remove chicken and set aside.
• Add green onions to pan and saute about 2 minutes.
• Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
• Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
• Return chicken to pan and simmer until heated through.
• Serve over rice.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Brown chicken in butter.
• Place in 13x9 in.
• baking pan.
• Cut artichokes in quarters.
• Arrange artichokes and mushrooms on chicken.
• Saute onion in pan juices.
• Blend in flour, rosemary, salt, and pepper.
• Add broth.
• Cook and stir until thick and bubbly.
• Spoon over chicken.
• Cover and bake at 350* for 50 minutes.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

CHICKEN SAUTE WITH ARTICHOKES AND SHIITAKE MUSHROOMS

Steps:

• 1. With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3-4 scallops. Set aside. 2. Remove stems from shiitakes and slice about 1/8 inch thick. Set aside. 3. Mix together flour, seasoned salt and pepper in a pie plate or shallow bowl. 4. Heat 2 T olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, shake off excess. Cook in oil a few at a time until light golden brown, removing to plate as they are done. Add more oil as needed to prevent sticking. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining four mixture. Do not clean skillet. 5. Saute minced garlic in remaining oil over med heat until golden and add shiitakes and shallots. Saute shallots and mushrooms until limp and remove them to a plate on the side. 6. Add wine to the pan, stirring up any brown bits. Reduce by half. 7. Add chicken stock, artichoke hearts and lemon juice. Reduce liquid by half again. 8. Using wire whisk, sprinkle 1 T of remaining flour mixture over liquid in the pan and whisk in. Cook to thicken. 9. Slide chicken scallops and mushrooms back into the sauce to reheat. Cook 2 minutes to blend flavors. Taste and season with salt and pepper if needed. 10. Turn off heat and stir in parsley. Serve over buttered noodles or orzo, allowing 3-4 scallops per person.