Chicken With Artichokes And Mushrooms Recipes

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ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

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.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken With Artichokes And Mushrooms image

Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons butter
2 (6 ounce) jars marinated artichokes, drained
1 (4 ounce) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup flour
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth

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.

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS



Braised Chicken With Artichokes and Mushrooms image

The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.

Provided by Alex Witchel

Categories     dinner, weekday, casseroles, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Salt
Freshly ground black pepper
1/2 teaspoon paprika
One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
6 tablespoons butter
8 ounces mushrooms, quartered
2 tablespoons flour
2/3 cup chicken broth or bouillon
3 tablespoons sherry
1 (12-to-15-ounce) can artichoke hearts, drained

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.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

This healthy chicken and vegetable dish steams in white wine and chicken stock for flavor without fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

2 lemons
8 fresh baby artichokes
3 tablespoons dry white wine
2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon champagne or white-wine vinegar
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 whole skinless, boneless chicken breast (about 8 ounces), split
1/3 cup orzo (rice-shaped pasta)
4 ounces enoki mushrooms, 1 inch trimmed from stems
4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
4 teaspoons fresh thyme leaves
2 large cloves garlic, peeled and lightly crushed
Two 24-inch lengths parchment paper

Steps:

  • Heat oven to 400 degrees. Cut 1 lemon in half crosswise. Fill a medium bowl with cold water. Squeeze the juice from the lemon halves into the water and add the halves. Trim 1/4 to 1/2 inch from tops of artichokes and trim stems to 1/2 inch. Pull off and discard outer leaves down to the light-yellow leaves. Slice artichokes lengthwise as thinly as possible. Place in the bowl of lemon water and set aside.
  • In a small bowl, combine white wine, stock, vinegar, 1 teaspoon salt, and pepper. Set aside. Slice the other lemon crosswise to yield 10 thin slices and set aside. Remove tenderloins from each chicken breast; place tenderloins and chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound gently to a thickness of about 1/4 inch and set aside.
  • Bring a medium saucepan of salted water to a boil. Add orzo, cook until al dente, about 8 minutes, and drain. Drain artichokes and discard lemon halves.
  • Fold each parchment piece in half, cut into a half-heart shape, and open. About 2 to 3 inches from the crease, arrange a quarter of the artichoke slices and cover with 2 lemon slices. Arrange a quarter of the enoki and oyster mushrooms on top and sprinkle with 1/2 teaspoon of thyme. Place one chicken breast and tenderloin on the artichokes and mushrooms and sprinkle with 1/8 teaspoon salt and 1 1/2 teaspoons of thyme. Place 3 lemon slices on chicken; cover with another quarter of the artichokes and mushrooms. Tuck 1 garlic clove close to chicken and drizzle with half the wine and stock mixture.
  • Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
  • Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Repeat, making the second packet. Place on a baking sheet and bake for 15 minutes. Divide orzo between 2 plates; open packets, discard garlic cloves, and arrange contents on the orzo. Serve immediately.

Nutrition Facts : Calories 447 g

GARLIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Garlic Chicken With Artichokes and Mushrooms image

Make and share this Garlic Chicken With Artichokes and Mushrooms recipe from Food.com.

Provided by kzbhansen

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

8 garlic cloves, minced, divided
3/4 cup butter, divided
6 boneless skinless chicken breasts, pounded flat
salt and pepper
2 tablespoons olive oil
1/4 lb mushroom, sliced
1 (9 ounce) package frozen artichokes, cooked and drained
1 -2 tablespoon sherry wine or 1 -2 tablespoon other white wine

Steps:

  • Saute 5 cloves in 1/2 Cup of butter in a large skillet.
  • Add chicken, sprinkle with salt and pepper.
  • Brown chicken, then remove chicken to a warm platter.
  • Add remaining 3 cloves garlic and 1/4 cup butter, olive oil. Brown the garlic and toss in mushrooms; add artichokes.
  • Heat, stir in wine. Let thicken.
  • Pour over chicken.
  • Serve with Rice or noodles.

Nutrition Facts : Calories 418.3, Fat 30.7, SaturatedFat 15.9, Cholesterol 136.5, Sodium 382.1, Carbohydrate 6.8, Fiber 2.6, Sugar 0.9, Protein 27.5

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES



Chicken Breasts With Mushrooms and Artichokes image

Provided by Moira Hodgson

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms
1 cup hot water
3 whole chicken breasts
1 teaspoon thyme
2 tablespoons butter
4 tablespoons safflower or peanut oil
2 large shallots, minced
1 clove garlic, minced
1 cup canned Italian tomatoes, chopped
1/2 to 3/4 cup of dry white wine
2 pounds baby artichokes
Juice of 1/2 lemon
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
  • Cut the chicken breasts in half and remove any pieces of fat. Pound the breasts flat with a mallet and cut them in half again. Sprinkle with thyme and set aside.
  • Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan. Remove to a plate and keep warm.
  • Add the shallots and garlic and soften. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel. Reserve the liquid. Rinse the mushrooms under cold water and chop them coarse.
  • Add the mushrooms with their liquid, the tomatoes and the wine to the skillet. Cover and simmer gently for 20 minutes.
  • Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves. Cut the tops off, leaving about an inch or so of artichoke. Slice the artichokes in thirds. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
  • Heat the remaining peanut or safflower oil and the olive oil in another skillet. Saute the artichokes until golden and drain on paper towels.
  • Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through. Place in a heated serving dish and sprinkle with the artichokes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES



Baked Chicken with Mushrooms and Artichokes image

Provided by Carole Rodkey

Categories     Chicken     Mushroom     Poultry     Bake     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine

Steps:

  • Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.

BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS



Braised Chicken with Artichoke Hearts, Mushrooms, and Peppers image

Categories     Chicken     Mushroom     Pepper     Braise     Sauté     Artichoke     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 1/2 tablespoons olive oil
1 whole chicken breast, halved
1/2 cup finely chopped onion
1 tablespoon minced garlic
2 tablespoons minced peperoncini (pickled Tuscan peppers)
1 red bell pepper, cut into julienne strips
1/2 pound mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
a 14-ounce can artichoke hearts, rinsed, drained, and quartered
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
3 tablespoons minced fresh parsley leaves

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

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ALLRECIPES CHICKEN WITH ARTICHOKES - THERESCIPES.INFO
In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and …
From therecipes.info


CHICKEN WITH ARTICHOKES AND WILD MUSHROOMS RECIPE | MYRECIPES
Place chicken in a greased 5-qt. oval-shaped slow cooker, reserving drippings in skillet. Step 3. Cook mushrooms and onion in hot drippings 5 minutes or until tender. Add mushroom mixture, broth, capers, and artichokes to slow cooker. Cover and cook on …
From myrecipes.com


CHICKEN, ARTICHOKE, AND MUSHROOM CASSEROLE RECIPE
2021-07-15 Add flour to the remaining butter in the skillet and stir to blend. Add broth and cook, stirring, until thickened. If the skillet is the baking dish, place the chicken, artichokes, and mushrooms back in the skillet. If baking in a baking dish, pour the sauce over the chicken, artichokes, and mushrooms. Bake for about 45 minutes.
From thespruceeats.com


BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS IN SHERRY SAUCE
2018-04-16 Sprinkle with flour and stir to coat for about 30 seconds. Pour in chicken stock and sherry, simmer for 2 - 3 minutes, stirring and scraping up any browned bits. Season with salt and pepper. Arrange the artichoke pieces around and in between the chicken thighs. Pour the mushroom-sherry sauce over the chicken and artichokes.
From thehungrybluebird.com


MY MAMA’S CHICKEN, ARTICHOKE, MUSHROOM CASSEROLE
2022-01-06 Time To Prepare: About 35 minutes. Time to Bake: 60 minutes. Ingredients: 1 roast chicken from deli (skin and bones removed and chicken shredded) 3T butter. 1 lb sliced mushrooms sauteed in 3 T butter (I used a combo of fresh white mushrooms and portabellas with some reconstituted shitakes and some porcinis)
From thisishowicook.com


CHICKEN WITH ARTICHOKES AND MUSHROOMS - RECIPE | COOKS.COM
Stir until thickened. Stir in parsley, salt and pepper. Keep warm. In other pan saute mushrooms in butter, add artichoke hearts. (Cook about 5 minutes together.) Add to chicken in pan. Pour sauce over chicken, artichokes, mushrooms. Sprinkle with Parmesan cheese. Bake 375 degrees for 45 minutes. 4-6 servings.
From cooks.com


CHICKEN THIGHS WITH MUSHROOMS AND ARTICHOKE HEARTS RECIPE
2020-04-21 Instructions. Preheat the oven to 350° F. Combine the flour (I use about ½ cup), salt and pepper in a bowl or plastic bag. Add the chicken pieces and mix or shake until coated. Tap off the excess flour. In a large oven-proof skillet or shallow flameproof casserole, melt the …
From reluctantgourmet.com


CHICKEN IN WINE SAUCE WITH MUSHROOMS AND ARTICHOKES
2022-04-26 Preparation. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking. Pat chicken dry. Mix flour with ½ teaspoon salt and pepper, coat chicken in flour mixture and brown chicken in pan. Remove to a plate. Add onions,mushrooms and artichokes to the pan, saute until golden and all the liquid has evaporated.
From jamiegeller.com


CHICKEN BREAST SUPREME WITH MUSHROOMS AND ARTICHOKES
2018-06-09 Sprinkle chicken with salt, pepper and paprika. Saute in butter over medium heat in a heavy skillet. Remove when lightly golden brown on both sides. Saute mushrooms in same skillet. Add in 1-2 additional tablespoons of butter so that mushroom don't stick. Add in hot chicken broth and flour. Stir to incorporate flour.
From yourhomebasedmom.com


KETO CHICKEN DIJON - 30 MINUTE MEALS - PEACE LOVE AND LOW CARB
2021-04-09 How to make Keto Chicken Dijon. STEP 1: Season both sides of the chicken breasts generously with salt and pepper. STEP 2: In a large skillet, melt the butter over medium-high heat. STEP 3: Add the chicken to the pan and sear until it is golden brown on both sides.
From peaceloveandlowcarb.com


CHICKEN WITH ARTICHOKES - RECIPE DETAILS
4 breasts, bone and skin removed chicken breasts; 1 packet spaghetti sauce; 2 cups pieces or slices mushrooms; 1 cup sliced onions; 6 oz artichokes, jarred; 8 fl oz wine; Directions. Dust chicken in powdered spaghetti sauce, place in pan with olive oil. Brown lightly both sides. Place in casserole pan with mushrooms, onions and lots of artichokes.
From quaket.strangled.net


CREAMY ARTICHOKE MUSHROOM CHICKEN RECIPE - WHOLE 30 COMPLIANT
2017-02-16 Instructions. Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with salt and pepper and add to the pan. Cook for 3-5 minutes on each side, until there is no pink left. Remove Chicken from pan and set aside. Add the garlic to the pan and stir for 2 minutes, until fragrant.
From fithappyfree.com


CHICKEN WITH MUSHROOMS, ARTICHOKES AND SUNDRIED TOMATOES
Add the mushrooms to the pan and cook for 3-4 minutes. Add in the artichokes and sundried tomatoes and cook until the tomatoes have softened a bit, about 3-4 minutes. Add in the butter and cook until melted. Taste for seasoning and season with salt and pepper as desired. Add the chicken back to the pan along with any juices that have collected ...
From cookingwithnonna.com


30 BEST ARTICHOKE RECIPES EVERYONE WILL LOVE - TOP RECIPES
2022-06-19 In a large mixing bowl combine cream cheese, Parmesan cheese, mayonnaise, garlic, herbs and salt and pepper.`. Stir in spinach and artichokes. Place in a greased nine inch pie plate. Top with Mozzarella cheese and bake uncovered for 20-25 minutes. Dip will be bubbly and the edges will begin to brown when done.
From topteenrecipes.com


CHICKEN ARTICHOKE AND MUSHROOMS SKILLET - NESTING LANE INDULGE
2022-03-12 Chicken Artichoke and Mushrooms Skillet Recipe. Is there anything better than a skillet meal? This dish is healthy, easy to make, and absolutely delicious. This skillet dish is packed with flavorful chicken, earthy mushrooms, and bright artichoke hearts. It’s an easy recipe to follow and only takes 45 minutes to make. Plus, it’s a one-pot ...
From nestinglaneindulge.com


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