Sherriedartichokechicken Recipes

SHERRIED ARTICHOKE CHICKEN

Steps:

• Combine the paprika, salt and pepper; sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on both sides. Transfer to a 2-qt. baking dish coated with cooking spray. Top with artichokes; set aside. , In the same skillet, saute mushrooms in remaining butter until tender. Stir in broth and tarragon. Bring to a boil. Combine the flour and sherry or additional broth until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.

CHICKEN AND ARTICHOKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
• Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
• Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

SHERRIED ARTICHOKE CHICKEN

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet.
• Sprinkle chicken with salt, pepper and paprika.
• Brown the chicken pieces in skillet.
• Remove chicken to a 1&1/2 quart casserole dish.
• Place artichoke hearts among the chicken parts.
• Add the remaining butter to the skillet.
• Add the shallots and mushrooms to the skillet and cook about 5 minutes.
• Sprinkle with the flour.
• Stirring constantly, add the chicken broth and sherry to the skillet.
• Cook for a few minutes to combine.
• Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.

CHICKEN TIKKA MASALA

Steps:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
• For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
• Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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.

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
• Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
• Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

"OPULENT" CHICKEN

Steps:

• Preheat oven to 375°F.
• Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
• Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
• Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.

SHERRIED CHICKEN

Steps:

• Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
• Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
• Remove chicken to serving dish.
• Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
• Carefully blend liquid and chicken gravy mix in Dutch oven.
• Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
• Blend in sour cream, and add mushrooms.
• Heat, but do not allow to boil!
• When sauce is smooth and hot, pour over chicken breasts.
• Serve with fluffy rice or mashed potatoes.

ARTICHOKE CHICKEN

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°.

CHICKEN WITH SHERRIED ARTICHOKES

Steps:

• Sprinkle chicken generously with salt, pepper and paprika. Melt 4 Tbsp butter in a large skillet. Saute chicken until nicely browned. Transfer to a 2 quart casserole dish. Arrange artichoke hearts between the chicken pieces. Add the remaining butter to the drippings in the skillet. Add mushrooms and green onions, and saute until tender. Sprinkle the flour over the vegetables, and then stir in the chicken broth and sherry. Cook, stirring, for a few minutes. Pour sauce and vegetables over the chicken. Cover and bake @ 375 for 50 minutes.