Chicken With Artichokes And Capers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Chicken Breast Cutlets with Artichokes and Capers image

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

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14



Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Steps:

  • Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
  • Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES

This Italian favorite is usually much more time-intensive to prepare, but our version puts the entire meal on your table in 15 minutes flat. Boiling water in a skillet rather than a large pot cuts down prep time dramatically and thin angel hair pasta cooks in only a few minutes. Capers and white wine create an intensely flavorful sauce that makes this quick chicken dinner anything but boring.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11



15-Minute Chicken Scaloppini with Artichokes image

Steps:

  • Position an oven rack in the center of the oven and preheat to 450 degrees F.
  • Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
  • Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
  • Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
  • At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
  • Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
  • Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.

Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 chicken cutlets (about 4 ounces each)
1/4 cup extra-virgin olive oil
1/2 bunch fresh flat-leaf parsley
8 ounces angel hair pasta
9 ounces frozen artichoke hearts, thawed
2 tablespoons capers in brine
1/2 cup dry white wine
1/2 cup chicken stock
4 tablespoons unsalted butter

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Soup/Stew     Chicken     Artichoke     Olive     Kid-Friendly     Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 14



Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

Steps:

  • In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
  • When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
  • Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
  • In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
  • Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
  • Add the artichoke hearts and olives and continue simmering for 10 minutes.
  • Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
  • Do Ahead:
  • The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

CHICKEN PICCATA WITH CAPERS

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11



Chicken Piccata with Capers image

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

CHICKEN WITH ARTICHOKES AND CAPERS

Slicing the chicken thin and searing it quickly helps prevent it from drying out. It also leaves nice browned bits in the pan to make into a sauce; this one is inspired by the classic piccata sauce, but without frying the cutlets. Adapted from a recipe by Kristen Swenssen at Serious Eats. http://bit.ly/iiAKmq

Provided by DrGaellon

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken With Artichokes and Capers image

Steps:

  • Pat chicken dry and season both sides with salt and pepper.
  • Heat oil in a wide skillet (NOT non-stick) over medium-high heat until shimmering. Add chicken slices (do not crowd the pan; use two batches if necessary) and cook until browned, about 3-5 minutes per side. Remove to a warmed plate and tent with foil.
  • Add broth, wine and lemon juice to pan. Scrape up any browned fond with a wooden paddle. Add 2/3 of the artichoke hearts (save the rest for another use, or drizzle with good balsamic and serve as a side dish) and the capers. Simmer, stirring occasionally, until volume reduces to 1/2 cup.
  • Add butter and swirl pan (do not stir) until combined. Add parsley and chicken, as well as any accumulated juices. When chicken is warm again, serve over rice or orzo. Serve with a lemon wedge or two.

Nutrition Facts : Calories 276.7, Fat 9.8, SaturatedFat 3.1, Cholesterol 80.3, Sodium 419.6, Carbohydrate 15.5, Fiber 9.8, Sugar 1.9, Protein 28.2

1 lb boneless skinless chicken breast, sliced into 1/2-inch filets
kosher salt
fresh ground black pepper
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 (15 ounce) can artichoke hearts, drained and cut into chunks
2 tablespoons capers
1 tablespoon unsalted butter, cut in 4 pieces
2 tablespoons chopped parsley
1 lemon, cut in wedges

LEMON CHICKEN WITH ARTICHOKES AND CAPERS

Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Lemon Chicken With Artichokes and Capers image

Steps:

  • Heat the olive oil in a large skillet.
  • Add the onion and garlic and cook for three minutes.
  • Add the chicken and cook until lightly browned.
  • Add the mushrooms and cook 2 minuts more.
  • Add the flour and cook 1 minute, stirring.
  • Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
  • REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
  • Add the artichokes.
  • Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
  • Season with salt and pepper.
  • Serve the chicken and sauce over linguini or rice and garnish with the capers.

2 tablespoons olive oil
1/2 medium onion, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breast, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemon, juice of
1 grated lemon, zest of
1 (6 ounce) jar marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15



Chicken with Artichokes and Mushrooms image

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.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

CHICKEN PICCATA WITH ARTICHOKE HEARTS

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15



Chicken Piccata with Artichoke Hearts image

Steps:

  • Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  • Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

CHICKEN AND ARTICHOKE CACCIATORE

A little twist on chicken cacciatore. This tastes best with bone in chicken pieces, but sometimes I like to substitute a mix of boneless breasts and thighs just because it is easier to eat (plus it cuts out some calories).

Provided by breezermom

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14



Chicken and Artichoke Cacciatore image

Steps:

  • Drain the artichoke hearts, reserving the marinade. Set artichokes aside. Place the marinade and butter in a large skillet; cook over low heat for 10 minutes.
  • Dredge the chicken in flour. Brown the chicken in the butter mixture over medium-high heat. Transfer the chicken to a 13 x 9 x 2 inch baking dish, reserving the butter mixture in the skillet.
  • Saute the onion, mushrooms, garlic, oregano, basil, and rosemary in the reserved butter mixture until the vegetables are tender. Stir in the reserved artichokes, tomatoes, and salt and pepper to taste.
  • Pour the tomato mixture over the chicken. Cover and bake at 350 degrees for 50 minutes.
  • Remove the cover and pour the Madeira over the chicken. Cover and bake an additional 10 minutes.
  • While the chicken is cooking, cook the linguine according to the package directions. Serve the chicken cacciatore over the linguine.

2 (6 ounce) jars marinated artichoke hearts, undrained
1 tablespoon butter
4 lbs chicken, assorted pieces of breast, drumsticks and thighs
1 cup all-purpose flour
1 large onion, chopped
1/2 lb mushroom, sliced fresh (I like to use sliced portobellos)
4 garlic cloves, crushed
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole rosemary
1 (28 ounce) can whole tomatoes, undrained
salt and pepper
1/2 cup madeira wine
1 (16 ounce) package linguine

ARTICHOKE CHICKEN

I ate at American Bandstand in Kansas City. They had the most wonderful dish there--if you have a chance try it. Here is me trying to recreate it.

Provided by Dienia B.

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12



Artichoke Chicken image

Steps:

  • Fry the bacon in the butter.
  • Add garlic.
  • Dredge chicken in flour.
  • Add to the oil; brown.
  • Add wine.
  • Add salt and pepper.
  • Add artichokes that have been chopped along with juice.
  • Mix flour to chicken broth.
  • Add to pan.
  • Add capers
  • Cook till chicken is done.
  • Just before serving, add tomato and spinach.

Nutrition Facts : Calories 596.4, Fat 36.8, SaturatedFat 17.6, Cholesterol 150.1, Sodium 823.1, Carbohydrate 20.1, Fiber 5.1, Sugar 1.9, Protein 36.6

7 tablespoons butter
1 slice finely minced bacon
1 garlic clove, finely minced
4 boneless chicken breasts
1 (12 ounce) can artichoke hearts
1/3 cup flour
salt and pepper
1 cup chicken broth
1 cup white wine
1/4 cup chopped fresh spinach
1/4 cup chopped tomato
1 tablespoon capers

LEMON CHICKEN WITH ARTICHOKES, CAPERS AND ARUGULA

If there were an award for "most elegant, tastiest skillet meal made in less than 30 minutes" (and I think there should be), this dish would be the clear winner. With tender chicken breast in a lemony caper and white wine sauce that's studded with artichokes served atop a mound of fresh arugula, it is beautiful on the plate, packed with flavor, and requires almost no chopping. The chicken is coated lightly in flour, which allows it to brown nicely and serves to thicken the pan sauce. (You can substitute a cup-for-cup gluten-free flour.) A tablespoon of butter takes the tangy sauce to the next level into luxuriously velvety territory. It's just the recipe to hit refresh on your busy weeknight dinner routine and definitely good enough for company. I like to serve it with some crusty whole-grain Italian bread.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Lemon Chicken with Artichokes, Capers and Arugula image

Steps:

  • Place the flour on a plate and toss it with the salt and pepper. Dredge the chicken in the flour mixture so it is lightly coated, shaking off the excess. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Place two pieces of chicken in the pan and cook until they are browned, about 2 minutes per side, then transfer them to a plate. Repeat with another 1 1/2 tablespoons of oil and the remaining chicken, transferring it to the plate.
  • Add the remaining tablespoon of oil to the skillet, lower the heat to medium, then add the garlic and artichoke hearts and cook until the garlic has softened a bit, 1 minute. Add the wine, increase the heat to high, and reduce by about half, about 3 minutes. Add the chicken broth, lemon juice, and capers to the skillet, bring to a boil, then cook until the sauce has thickened somewhat, 2 to 3 minutes. Stir in the butter until it is melted.
  • Return the chicken, with any accumulated juices, to the pan, nestling it into the sauce. Lower the heat to medium-low and simmer until the chicken is cooked through, about 3 minutes.
  • To serve, place a cup of the arugula on each of four serving plates. Top each with a chicken breast and spoon the sauce and artichokes on top. Season with salt and pepper to taste.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 130 milligrams, Sodium 300 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams

3 tablespoons all-purpose flour
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
1/4 cup olive oil, divided
2 garlic cloves, thinly sliced
6 ounces frozen artichoke hearts, thawed
1 cup dry white wine
1/2 cup low-sodium chicken broth or water
3 tablespoons freshly squeezed lemon juice
2 tablespoons capers, drained and rinsed
1 tablespoon unsalted butter
4 cups lightly packed baby arugula

More about "chicken with artichokes and capers recipes"

BAKED CHICKEN WITH ARTICHOKES AND CAPERS - THE TOP MEAL
Pat dry chicken with paper towels and prepare the rub. Mix thyme, rosemary, basil, garlic powder,salt and black pepper. Rub it all over chicken …
From thetopmeal.com
4.6/5 (8)
Total Time 35 mins
Category Dinner Recipes
Calories 190 per serving
  • Make a dry rub using all the spices listed in the ingredients and rub chicken breasts everywhere (including under the skin). Place chicken in the baking dish and spray lightly with olive oil spray.
baked-chicken-with-artichokes-and-capers-the-top-meal image


CHICKEN WITH ARTICHOKES & CAPERS! - EVERYDAY BEST
Cook chicken on a grill or in a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until light golden, 10 to 12 minutes on each side or until it reaches an internal temperature of 170; transfer to a dish. Add …
From everydaybest.com
chicken-with-artichokes-capers-everyday-best image


CHICKEN PASTA WITH ARTICHOKE-CAPER SAUCE - A WELL …
Instructions. In a large pot, bring salted water to boil for the pasta. Place flour in a shallow dish and whisk in oregano, paprika and parsley; season liberally with salt and pepper. Dredge chicken in flour mixture, coating both sides and shaking …
From seasonedkitchen.com
chicken-pasta-with-artichoke-caper-sauce-a-well image


CHICKEN WITH MARINATED ARTICHOKES, CAPERS AND LEMON
1 Sautée pan. 10-12 Chicken tenders chopped or 2 breasts chopped. 1 8oz jar marinated artichokes – drained n chopped. 1-2 T Capers. Juice 1/2 lemon and rind. 1/4 cup white wine. a little less chicken broth. Olive oil & a little butter. …
From claudiastastybits.com
chicken-with-marinated-artichokes-capers-and-lemon image


10 BEST PASTA WITH CAPERS AND ARTICHOKES RECIPES
Butterbean, Artichoke & Caper 5 Min Pasta Sauce Avant-Garde Vegan. garlic, cooked pasta, chopped tomatoes, artichokes, herbs, onion granules and 4 more.
From yummly.com
10-best-pasta-with-capers-and-artichokes image


CHICKEN PICCATA WITH CAPERS AND ARTICHOKES RECIPES
chicken broth, chopped onion, almond oil, capers, artichoke hearts and 4 more Chicken Piccata Confetti and Bliss boneless, skinless chicken breasts, wine, all purpose flour, fresh Italian parsley and 18 more
From yummly.com
chicken-piccata-with-capers-and-artichokes image


CHICKEN PICCATA WITH ARTICHOKES | WILLIAMS SONOMA
Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the …
From williams-sonoma.com
chicken-piccata-with-artichokes-williams-sonoma image


CHICKEN PICCATA WITH ARTICHOKES AND CAPERS | BESOS, ALINA
Return the pan to medium-high heat; do not wipe the pan clean. Add olive oil and add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Add the chicken …
From besosalina.com


LEMON CHICKEN WITH ARTICHOKES, CAPERS AND ARUGULA - FOOD …
5 Best Pizza Stones and Steels, Tested By Food Network Kitchen. 10 Best Father's Day Gift Baskets to Buy from Harry & David. 6 Best Chef's Knives, Tested by Food Network Kitchen
From foodnetwork.com


CHICKEN WITH ARTICHOKE HEARTS AND CAPERS | RECIPES | FUSTINI'S OILS …
Cook garlic about 1 minute in the same skillet. Step 2. Add chicken broth to skillet and bring to a boil. Add sliced lemons, reduce heat and simmer until broth is reduced by half. Add artichoke …
From fustinis.com


CHICKEN ARTICHOKE CAPER PASTA - ALL INFORMATION ABOUT HEALTHY …
Place pasta in boiling salted water and cook 3 to 4 minutes, according to package directions. Drain and set aside (don't rinse). Chop cooked garlic slivers; stir into the wine-broth mixture. …
From therecipes.info


LEMON CHICKEN WITH ARTICHOKES AND CAPERS - DAIRY FREE RECIPES
170 grams button mushrooms, halved 2 Tbsps capers, to taste 59 milliliters dry white wine or chicken broth 2 Tbsps flour 2 cloves garlic, crushed 1 lemon, juice of 1 grated lemon, zest of …
From fooddiez.com


CROCK POT CHICKEN WITH ARTICHOKES & CAPERS RECIPE
Directions. In a 3 1/2 - 4 quart crock pot, combine all ingredients except chicken. Stir well. Add chicken, spooning some of mixture over the chicken. Cover and cook on low for 7 - 8 hours, …
From recipes.sparkpeople.com


LEMON ARTICHOKE CHICKEN SKILLET | FOODTALK
Heat 3 tablespoons oil in a 12-inch skillet over medium heat. Make sure the oil is hot enough by splashing a bit of water in there; it should crackle and sizzle immediately. When oil …
From foodtalkdaily.com


HEALTHY & DELICIOUS: CHICKEN WITH ARTICHOKES AND CAPERS
You can never have too many main course recipes, so give Healthy & Delicious: Chicken with Artichokes and Capers a try. This recipe serves 4. Watching your figure? This gluten free …
From fooddiez.com


CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS - LUNCH RECIPES
Chicken Breast Cutlets with Artichokes and Capers might be just the main course you are searching for. One portion of this dish contains around 36g of protein, 23g of fat, and a total of …
From fooddiez.com


15 ARTICHOKE CHICKEN RECIPES TO TRY ASAP | ALLRECIPES
Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This perfect-for-summer meal is packed with seasonal and flavorful veggies. "Delicious, light, easy, …
From allrecipes.com


LEMON ROASTED CHICKEN WITH GARLIC, CAPERS, AND ARTICHOKES
In a medium dutch oven, heat oil over high heat. Sauté onions for 2-3 minutes. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. …
From lexiscleankitchen.com


CHICKEN THIGHS WITH ARTICHOKES AND CAPERS - BEWITCHING …
1/2 tsp freshly ground black pepper. 1 (6-oz) jar artichoke hearts, drained and sliced. 1/2 cup Kalamata olives, pitted and drained. 2 Tbsp capers. 1 lemon, sliced into rounds …
From bewitchingkitchen.com


CHICKEN WITH ARTICHOKES AND CAPERS - ALL INFORMATION ABOUT …
Add chicken, bay leaves, artichoke hearts, capers, mustard and stock to pan and bring to a boil. Place in oven for 30-35 minutes, until chicken is cooked through, basting after 15 minutes. …
From therecipes.info


ROASTED CHICKEN WITH ARTICHOKES, TOMATOES & CAPERS - BECEL
Instructions. Preheat oven to 425° F (220° C). Spread tomatoes, artichokes, garlic and capers in single layer on large rimmed baking sheet. Top with chicken. Dot chicken and vegetables …
From becel.ca


CHICKEN WITH ARTICHOKES AND LEMONS RECIPE - FOOD.COM
Recipes; POPULAR; SUMMER GRILLING Recipes Chicken Breast Chicken With Artichokes and Lemons. 1. Recipe by Rose J. 1 Person talking Join In Now Join the …
From food.com


ARTICHOKE AND CAPER RECIPES - FOOD NEWS
Add the garlic and artichoke hearts and cook another 30 seconds. Add the white wine, bring to a boil, turn down and simmer until it is reduced by half. Stir in the chicken stock and reduce …
From foodnewsnews.com


SPINACH AND ARTICHOKE CHICKEN PICCATA - CLOSET COOKING
salt and pepper to taste. 1 tablespoon parsley, chopped. directions. Heat the oil and butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on …
From closetcooking.com


CHICKEN WITH ARTICHOKES AND CAPERS - SHEFFIELD SPICE & TEA CO
Add another tablespoon of oil if needed while cooking second batch. Transfer to a dish and cover with foil to keep warm. Add chicken broth to the skillet. Bring to a boil and cook …
From sheffieldspices.com


CHICKEN WITH LEEKS, ARTICHOKES AND CAPERS - A VERY MERRI KITCHEN
Add the artichokes to the leeks, and turn the chicken. After another 3 to 4 minutes remove the chicken into a plate and cover with foil. Deglaze the pan with the Lemon juice, …
From averymerrikitchen.com


CHICKEN WITH ARTICHOKE HEARTS, OLIVES, AND CAPERS
Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir …
From thedailymeal.com


CHICKEN WITH ARTICHOKES AND CAPERS RECIPES
1 cup chicken broth: 1/4 cup dry white wine or 1/4 cup chicken broth: 1 lemon, juice of: 1 grated lemon, zest of: 1 (6 ounce) jar marinated artichokes, drained and halved : salt and pepper: 2 …
From stevehacks.com


BAKED CHICKEN WITH ARTICHOKES - THESUPERHEALTHYFOOD
4boneless skinless chicken breast halves; DIRECTIONS. Preheat oven to 375. Spray an 11×7 inch baking dish with Pam. Salt and pepper the chicken breast halves and …
From thesuperhealthyfood.com


HEALTHY BAKED CHICKEN RECIPE WITH ARTICHOKES AND CAPERS
Add chicken, bay leaves, artichoke hearts, capers, mustard and stock to pan and bring to a boil. Place in oven for 30-35 minutes, until chicken is cooked through, basting after …
From pamelasalzman.com


Related Search