LEMONY CHICKEN WITH ARTICHOKE HEARTS
A delicious chicken dish. It's great served over a bed of angel hair pasta.
Provided by Merry A Kelly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
- Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g
CHICKEN WITH ARTICHOKES AND LEMON
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
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.
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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 WITH ARTICHOKES AND LEMON
One-dish, low-fat, tasty and gourmet...does it get any better than that?! So elegant that your guests will never guess it was this easy! Originally from "The Lighter Side of Italy."
Provided by winkki
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Spray shallow 2-quart casserole or baking dish with non-stick cooking spray.
- Add ingredients in order given; mix gently.
- Cover and bake 40 min, or until chicken breasts are tender to fork.
- For thicker sauce, remove cover for the last 15 min of cook time.
- May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.
Nutrition Facts : Calories 176, Fat 2.3, SaturatedFat 0.5, Cholesterol 37.8, Sodium 138.3, Carbohydrate 22.6, Fiber 11.3, Sugar 6.6, Protein 17.2
SAUTEED CHICKEN WITH ARTICHOKES
Artichoke hearts, olives, and capers are cooked with herbs and served over tender pan-fried chicken breast halves.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 14 g, Cholesterol 87.9 mg, Fat 8.4 g, Fiber 4.5 g, Protein 38.2 g, SaturatedFat 1.6 g, Sodium 1377.5 mg, Sugar 0.1 g
CHICKEN SAUTE WITH ARTICHOKES, LEMON AND MINT
Make and share this Chicken Saute With Artichokes, Lemon and Mint recipe from Food.com.
Provided by bigbadbrenda
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets of plastic wrap and pound with a pan or mallet until 1/2 inch thick.
- Sprinkle with salt and pepper on both sides.
- In a large skillet ,heat 2 teaspoons of olive oil on medium heat.
- Add chicken and cook 12 to 14 minutes or until browned on both sides and the chicken loses its pink color ., turning over once.
- Take chicken out and transfer to a shallow serving bowl and cover with foil to keep warm.
- In the same skillet and remaining 2 tsp of oil and heat on medium heat until hot.
- Add artichokes and cook 3 min or until browned, stirring occasionally.
- Stir in broth and heat to boiling point on medium heat .
- Boil for 3 minutes or until liquid is reduced by 1/2.
- Remove from heat and stir in lemon juice and mint.
- Spoon artichoke sauce over chicken, top with the feta cheese.
- Garnish with a few chopped mint leaves.
Nutrition Facts : Calories 226.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 76.8, Sodium 352.9, Carbohydrate 5.8, Fiber 2.6, Sugar 0.6, Protein 31.2
CHICKEN WITH ARTICHOKES AND MELTED LEMONS
Make and share this Chicken With Artichokes and Melted Lemons recipe from Food.com.
Provided by FLKeysJen
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in an 8-inch skillet over medium high heat, and swirl to cover the bottom of the pan. Add the chicken breasts and sear them until browned. Turn the chicken, and brown them on the other side. Remove the chicken breasts to a plate and increase the heat to high. Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.
- Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices. Add the capers, cover, reduce the heat to medium and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for five minutes, or until the breasts are cooked through.
- Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors. Serve the chicken with the artichoke hearts, capers and melted lemons drizzled with the glaze.
Nutrition Facts : Calories 210.8, Fat 4.2, SaturatedFat 0.8, Cholesterol 65.8, Sodium 544.1, Carbohydrate 15.7, Fiber 6.8, Sugar 1.3, Protein 31
LEMON CHICKEN WITH CHICKPEAS AND ARTICHOKES
This is a great way to serve 3 people when you only have 2 pieces of chicken. Use a full lemon if you like a stronger flavor and half a lemon if you want just a hint of citrus.
Provided by St Margarets Kitchen
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.
- Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.
- Bring the liquid to a boil then turn down the heat to low.
- Cover the pot and cook for 15 minutes.
- Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.
- Serve with rice and vegetables.
Nutrition Facts : Calories 439.7, Fat 12.5, SaturatedFat 3, Cholesterol 61.9, Sodium 952.5, Carbohydrate 53.4, Fiber 15, Sugar 2.3, Protein 32.7
ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE
From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.
Provided by Dr. Jenny
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
- If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
- In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
- Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
- Transfer to a serving bowl and serve hot or at room temperature.
Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4
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