CAROLE'S FRIEND MARILYN'S ARTICHOKE CHICKEN
My mother worked with a woman years ago named Marilyn who I didn't get the chance to meet until after Mom's death. We have since become good friends and she was kind enough to share this recipe with me.
Provided by Sandi From CA
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Butter a baking dish and place the chicken breasts in the dish in a single layer.
- Spread above mixture over the chicken breasts and bake at 350 for 50 to 60 minutes, uncovered.
Nutrition Facts : Calories 303.8, Fat 10, SaturatedFat 4.9, Cholesterol 91.4, Sodium 813.7, Carbohydrate 13.5, Fiber 5.4, Sugar 1.6, Protein 40.5
BROILED CHICKEN & ARTICHOKES
My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It's so simple and affordable, yet delicious and healthy. Can't beat that! -Chris Koon, Midlothian, Virginia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat boiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan., Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 288 calories, Fat 21g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 584mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
MARINATED ARTICHOKE CHICKEN (NO MAYO)
This is a good artichoke chicken recipe that I found in a cookbook. It doesn't have mayo like a lot of the artichoke chicken recipes that are on the web.
Provided by beckerd
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a 12" saute pan over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Brown chicken on both sides, about 3 minutes per side and then place in a 13x9 inch dish.
- Cover chicken with artichokes.
- In bowl, whisk together soup, sour cream, mustard and reserved artichoke marinade.
- Pour sauce over chicken and cover with cheese.
- Bake until bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 464.4, Fat 30.2, SaturatedFat 11, Cholesterol 121.8, Sodium 992.6, Carbohydrate 9.5, Fiber 1.9, Sugar 1.1, Protein 38.3
CHICKEN AND ARTICHOKE CASSEROLE
This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!
Provided by VLizzle
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
- In a large skillet, melt butter over medium-high heat.
- Add garlic and shallots, cook 2 minutes, stirring occasionally.
- Stir in wine and cook 3 minutes.
- Stir in cream and simmer 5 minutes.
- Add cream cheese and Parmesan cheese, stir until combined.
- Stir in chicken, artichokes, spinach, salt and pepper.
- Remove from heat and spoon into prepared casserole dish.
- In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
- Sprinkle evenly over casserole.
- Bake for 30 minutes or until lightly browned.
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