Creamy Chicken N Artichokes Recipes

CREAMY SPINACH ARTICHOKE CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

CREAMY CHICKEN WITH MUSHROOMS AND ARTICHOKES

Steps:

• Heat oven to 350 deg F.
• Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
• Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
• In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
• Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
• Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
• Cut the camembert or brie into small chunks and tuck in all over the chicken.
• Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
• Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
• Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
• The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
• Grind over plenty of fresh black peppercorns.
• Serve with rice, steamed broccoli and a salad.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES

Steps:

• Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

CREAMY CHICKEN ARTICHOKE BAKE

Steps:

• Saute onion and garlic in olive oil until clear and golden.
• Place onion mixture in large bowl.
• Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
• Pour into greased casserole dish and sprinkle paprika on top.
• Bake at 350 for 30 minutes.