ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS
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
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 BREAST CUTLETS WITH ARTICHOKES AND CAPERS
An easy and elegant chicken dish. Perfect when served family-style on a platter.
Provided by Josephine Franchino Twohy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
- Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g
MUSHROOM & ARTICHOKE CHICKEN
Lightly coated chicken pieces are cooked, crusted and then mixed in with sautéed mushrooms and artichokes swimming in light and zesty white wine and lemon sauce.
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 40m
Number Of Ingredients 11
Steps:
- Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.
- Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.
- Add two tablespoons of olive oil to a large skillet over a medium heat.
- Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.
- Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.
- Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.
- Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.
- Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce. Top with additional parsley and serve.
Nutrition Facts : ServingSize 1
CHICKEN WITH ARTICHOKES
The flavors of Provence come together in this simple chicken dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
- In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
- To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
- To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.
SAUTEED CHICKEN THIGHS WITH ARTICHOKES AND LEMON CREAM
Chicken thighs are a great alternative to chicken breast because it's more affordable and doesn't dry out. Here, they are cooked with canned artichoke hearts and a lemon cream sauce for an easy but elegant dinner. Serve this with cooked spaetzle or orzo.
Provided by JeanMarie Brownson
Categories Entrees
Time 39m59S
Yield 4
Number Of Ingredients 13
Steps:
- Step 1: Pat 4 boneless chicken thighs dry; season generously with salt and pepper.
- Step 2: Heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons of olive oil and 1 tablespoon butter. Add chicken in a single, uncrowded layer, using a splatter guard if you have one. Cook chicken without turning for 4 minutes. Flip and cook to brown the other side, 3-4 minutes. Use tongs to transfer chicken to a plate.
- Step 3: Stir 2 finely chopped shallots and 1 1/2 cups sliced mushrooms into pan juices. Cook over medium heat until shallots are softened, about 3 minutes. Add ½ cup wine and increase heat to high. Boil, scraping up any browned bits from the bottom of the pan, to reduce pan juices by half. Add 1/3-1/2 cup cream and heat to boil. Cook until the sauce thickens enough to lightly coat the back of a spoon. Season with 1/2 teaspoon minced thyme, salt and pepper.
- Step 4: Add chicken and 14 ounces artichoke pieces to the pan. Reduce heat to low and simmer to heat everything through, about 3 minutes. Sprinkle with 1/2 teaspoon lemon rind and chopped parsley. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 370 calories, Sugar 4 g, Fat 23 g, Carbohydrate 18 g, Cholesterol 122 mg, Fiber 7 g, Protein 22 g, SaturatedFat 9 g, Sodium 880 mg, TransFat 0.1 g
CHICKEN FRANCAISE WITH ARTICHOKE HEARTS
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Provided by Brenda Lanzilli
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
- 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
- 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
- 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
- 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
- 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
- 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
- 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
- 9.Remove chicken and put on serving platter or plate and pour sauce over top.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
SAUTéED CHICKEN PAILLARDS WITH ARTICHOKE HEARTS
Provided by Ivy Manning
Categories Wine Chicken Sauté Low Cal High Fiber Dinner Artichoke White Wine Spring Party Shallot Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Squeeze 1 lemon half into large bowl of cold water. Working with 1 artichoke at a time, trim all but 1 inch from artichoke stem. Break off all dark green leaves from artichoke until only pale green leaves remain. Using large serrated knife, cut off top 2/3 of leaves from artichoke. Rub cut edges with other lemon half. Using paring knife, trim any dark green parts from outer heart and stem. Quarter artichoke through stem. Using spoon, scrape out fuzzy choke. Thinly slice artichoke heart and place in bowl of lemon water. Repeat with remaining artichokes.
- Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Whisk flour, salt, and pepper in small bowl. Dredge chicken breasts in flour mixture; shake to remove excess. Place on plate.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add 3 chicken breasts and cook until golden brown and just cooked through, about 3 minutes per side. Transfer chicken to another plate. Repeat with 1 tablespoon oil and remaining chicken breasts.
- Add remaining 1 tablespoon oil to same skillet. Add shallots; sauté until beginning to soften, about 1 minute. Drain artichokes; add to skillet and sauté until beginning to soften, about 3 minutes. Add wine to skillet and simmer until wine is almost absorbed, scraping up any browned bits, about 1 minute. Add chicken broth and 4 teaspoons tarragon; cover and simmer until artichoke hearts are tender, about 5 minutes. Season sauce with salt and pepper. Return chicken breasts with any accumulated juices to skillet. Gently toss to combine. Remove skillet from heat. Add butter and stir gently until butter is melted. Transfer to platter. Sprinkle with additional tarragon and serve.
ARTICHOKE CHICKEN SAUTE
"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA
This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.
Provided by discoteca
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
- Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
- When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
- Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
- Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
- Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.
Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4
More about "sauteed chicken with artichokes recipes"
SAUTéED CHICKEN WITH ARTICHOKES RECIPE -SUNSET MAGAZINE
From sunset.com
Servings 4Calories 223 per servingEstimated Reading Time 2 mins
- 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.
SAUTéED CHICKEN PAILLARDS WITH ARTICHOKE HEARTS RECIPE ...
From bonappetit.com
4/5 (3)Servings 6
CHICKEN BREASTS WITH ARTICHOKE HEARTS - THE RECIPE WEBSITE
From therecipe.website
Cuisine FrenchTotal Time 40 minsCategory Main DishCalories 197 per serving
- Remove the chicken from the pan and saute the onion and paprika in the same oil until the onion is tender but not brown, about 5 minutes.
SKILLET CHICKEN WITH SPINACH ARTICHOKE CREAM SAUCE RECIPE ...
From littlespicejar.com
5/5 (1)Estimated Reading Time 7 minsServings 4Total Time 32 mins
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Chop the artichoke hearts roughly and squeeze out as much liquid as you can, set aside to drain in a colander or sieve.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
SAUTéED CHICKEN WITH ARTICHOKES, OLIVES, AND OREGANO ...
From weightwatchers.com
Cuisine MediterraneanTotal Time 16 minsServings 4
- Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side.
SAUTéED CHICKEN WITH ARTICHOKES RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 223 per serving
CHICKEN SAUTé WITH ARTICHOKES AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
RECIPE: CHICKEN & ARTICHOKES IN WINE SAUCE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
ROASTED LEMON CHICKEN WITH POTATOES & ARTICHOKES RECIPE
From cleaneatingmag.com
Servings 6Total Time 1 hrCategory Classics Made CleanCalories 491 per serving
SAUTéED CHICKEN WITH ARTICHOKES RECIPE | COOK'S DELIGHT
From cooksdelight.com
Estimated Reading Time 1 min
SAUTEED CHICKEN WITH ARTICHOKES RECIPE - COOKING INDEX
From cookingindex.com
CREAMY SPINACH AND ARTICHOKE CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
ARTICHOKE CHICKEN SAUTE IS A FAVORITE REAL RESTAURANT RECIPE
From real-restaurant-recipes.com
SIMPLE SAUTEED ARTICHOKE RECIPE - LIVE THE WONDERFUL
From livethewonderful.com
SAUTéED CHICKEN THIGHS WITH ARTICHOKES AND LEMON CREAM ...
From stltoday.com
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN
From pauladeen.com
SAUTEED CHICKEN WITH ARTICHOKES RECIPE
From crecipe.com
SAUTEED CHICKEN WITH ARTICHOKES | HEALTHY FREE RECIPE ...
From recipe-free.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love