Pan Cooked Chicken Breasts With Artichoke Gravy Recipes

PAN-COOKED CHICKEN BREASTS WITH ARTICHOKE GRAVY

Steps:

• Melt butter in a wide pan on the stove.
• While the butter is heating, mix flour, salt, and pepper in a bowl.
• Rinse then dry chicken breasts, pound them thin, then coat each breast with the flour mix; shake off excess flour.
• Place chicken in the pan and cook over medium-high heat for 6 minutes, turning once 3 minutes in, at which point add the garlic and artichokes.
• While chicken etc. is cooking, prepare gravy according to instructions in a separate bowl.
• Make sure to move the garlic and artichokes around frequently to prevent them from burning; if garlic starts to burn, turn the heat down a tad.
• When the above 6 minutes are up on the chicken etc., pour gravy into the pan
• Cook chicken for 8 more minutes, turning once 4 minutes in, stirring gravy from time to time.
• Remove from heat, place chicken breasts on dinner plates then spoon artichokes & gravy on top. If serving with mashed potatoes, put gravy on those too.
• Guten Appetit!

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.