Chicken With Artichoke Hearts Mushrooms Recipes

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.

Steps:

• Brown chicken in butter.
• Place in 13x9 in.
• baking pan.
• Cut artichokes in quarters.
• Arrange artichokes and mushrooms on chicken.
• Saute onion in pan juices.
• Blend in flour, rosemary, salt, and pepper.
• Add broth.
• Cook and stir until thick and bubbly.
• Spoon over chicken.
• Cover and bake at 350* for 50 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Steps:

• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
• Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

Steps:

• Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
• Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

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°.

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chicken pieces with paprika, salt& pepper.
• Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
• With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
• Arrange artichoke hearts in casserole between pieces of chicken.
• Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
• Sprinkle the flour over the mushrooms.
• Stir well.
• Add chicken broth, wine and rosemary, stirring until smooth over low heat.
• Pour mushroom sauce over chicken and artichokes.
• Cover and bake for 35-40 minutes.
• Serve chicken garnished with fresh parsley.

Steps:

• Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

Steps:

• Heat a large skillet on medium heat.
• Add olive oil.
• Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
• Remove chicken and set aside.
• In pan with drippings, add butter and cook until melted.
• Add champagne, and turn heat on medium high.
• Add allspice, basil, and paprika and mix well.
• Add in flour while continually stirring.
• Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
• Add artichoke hearts and olives, and turn heat back to medium.
• Return chicken cutlets to pan, spooning sauce over them.
• Lower heat and add pine nuts, lightly mixing them into mixture.
• Serve chicken with the artichoke, olive, and pine nut mixture over it.