Chicken With Basil Artichoke Sauce Recipes

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

Steps:

• 1. Preheat oven to 375 degrees. Lightly spray a 9x13 glass pan with nonstick spray. Generously salt and pepper both sides of the chicken breasts, then place them in a single layer in the pan. 2. In a medium bowl, gently mix together the drained tomatoes and drained artichoke hearts with the garlic, parmesan cheese and flour/cornstarch if using. Spread this mixture over the top of the chicken and bake, uncovered for 45 minutes. Sprinkle on the mozzarella cheese and place under the broiler until browned, about 3 minutes. Remove from the oven and sprinkle the fresh basil over the top. You can serve this alone or with some pasta because it does make some pan juices.

Steps:

• Season chicken with salt, pepper, paprika, and cayenne.
• In large non stick skillet, brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides. Time will vary between breasts and thighs; may need to do in 2 batches.
• Remove golden chicken pieces and place in crock pot.
• Add vinegar, garlic, and leeks to skillet and cook 1 minute.
• Stir in artichoke and wine. Cook 1 minute. Pour all ingredients in skillet over chicken in your crock pot.
• Cover and cook 4-5 hours on low.
• Stir in parsley, basil, and tomatoes and continue cooking an additional hour.
• Serve hot.

Steps:

• In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
• Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
• Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
• Remove chicken with a slotted spoon and place on a serving platter.
• Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
• Serve.

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:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
• Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
• Spoon sauce over chicken and serve.