ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
PARMESAN CHICKEN WITH ARTICHOKE HEARTS
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. -Carly Giles, Hoquiam, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges
SKILLET CHICKEN AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
CHICKEN WITH ARTICHOKES
Categories Chicken Poultry Vegetable Sauté Dinner Spring Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with remaining artichokes.
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated, about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is tender, about 30 minutes. Discard bay leaves.
- Transfer chicken and vegetables to platter. Sprinkle with parsley and serve.
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.
GREEK CHICKEN WITH ARTICHOKE HEARTS
Another recipe I made when I was learning to cook and trying to impress the boyfriend who is now my DH! I really like this dish a lot, and add lots more lemon, pepper, garlic, and oregano, but that's my taste! I've also added parboiled, quartered potatoes at the start, and really like the artichoke hearts and potatoes together. Adapted from Betty Croker's New International Cookbook.
Provided by Lizzie-Babette
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Rinse chicken pieces and pat dry.
- Put chicken in 13 x 9 x 2 inch baking dish.
- Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
- Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
- Turn chicken over and cook for 10 minutes more.
- Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
- Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
- Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.
BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS
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.
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.
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