ITALIAN CHICKEN AND ARTICHOKES
From Lagniappe Recipe Contest back home in Louisiana. Great served Angel Hair pasta or flat noodles!
Provided by Justmez2
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop and measure all ingredient out first cooks up quickly!
- Drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat.
- Add chicken to skillet, cook 10 minutes on each side turning once.
- Remove chicken
- Combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly.
- Return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender.
- Add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with Parmesan cheese and serve over Angel Hair pasta or flat noodles!
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.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
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
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.
LEMON CHICKEN WITH ARTICHOKE HEARTS
Provided by Aida Mollenkamp
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
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.
ITALIAN CHICKEN WITH ARTICHOKES
A friend gave me this recipe years ago and it is still a favorite. It is very easy and is loaded with flavor. Serve over linguine with a salad and crusty bread. NOTE: I usually drain some oil from the salad dressing.
Provided by bayousong
Categories Poultry
Time 1h14m
Yield 1 9x13, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken pieces in a greased 9x13" baking dish.
- Arrange tomato, olives, mushrooms and artichokes on top.
- Combine salad dressing and wine; pour over all.
- Sprinkle with onion soup mix.
- Cover and bake 350 degrees for 1 hour or until chicken is done.
- Meanwhile, cook linguine.
- Remove chicken from dish.
- Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
- Arrange chicken on top and serve.
- Sprinkle with cheese if desired.
CHICKEN AND ARTICHOKES
Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g
ITALIAN MOZZARELLA CHICKEN W/TOMATOES & ARTICHOKES
This is a Pinterest recipe that I adapted to my tastes that is so simple but extremely delicious. We served ours over linguine that was drizzled with a little EVOO. This dish makes a lot of liquid even though I removed seeds from tomatoes and squeezed the artichokes. It never really thickened for me but I think that is what made the chicken so tender.
Provided by Chef Petunia
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place tomatoes, garlic and artichoke hearts in a bowl. Drizzle with olive oil and then add the sugar, S&P and flour. Mix well. Butter a 13x9 glass baking dish and add chicken breasts; season with additional S&P; then add the tomato mixture around the chicken breasts.
- Bake chicken for about 50 minutes or until almost done. Remove from oven and add the shredded mozzarella cheese and fresh basil leaves. Bake for an additional 10 minutes or until cheese is browned and bubbly. Serve over a bed of pasta, if desired.
Nutrition Facts : Calories 365.4, Fat 16.6, SaturatedFat 5.4, Cholesterol 97.6, Sodium 375.4, Carbohydrate 20.1, Fiber 9.5, Sugar 4.4, Protein 35.3
CHICKEN WITH ARTICHOKES
I found this recipe in the November issue of 'Everyday Food'. My DH gave it 2-thumbs-up after the first bite. I chose not to make the coucous so I added the scallion greens to the recipe (see 'optional' note). This is the original recipe which serves one but I doubled the ingredients (and used 3 chicken breasts) and it was delicious.
Provided by dojemi
Categories Low Cholesterol
Time 20m
Yield 1 serving(s)
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.
- In a medium skillet, heat 3 teaspoons of the olive 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 from pan.
- 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 of oil; season with salt and pepper.
- Cook until artichokes are heated through, about 1 minute.
- Spoon over chicken.
- OPTIONAL:.
- You can serve this along-side coucous.
- Bring a small pot of salted water to boil; add coucous.
- Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
- Drain, toss with scallion greens, and serve along side chicken, if desired.
- NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.
Nutrition Facts : Calories 397.4, Fat 20, SaturatedFat 3, Cholesterol 68.4, Sodium 531, Carbohydrate 23.8, Fiber 6.6, Sugar 4.6, Protein 33
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
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.
More about "italian chicken and artichokes recipes"
ITALIAN CHICKEN PASTA WITH ARTICHOKES - THE LEMON BOWL®
From thelemonbowl.com
4.6/5 (27)Total Time 20 minsCategory EntreePublished 2018-08-20
- Cook whole wheat pasta according to package instructions, reserving 1 cup of the starchy cooking liquid for later.
- Sprinkle chicken cubes with salt and pepper and add to the hot pan. Saute chicken until browned, about 5-7 minutes, then remove from pan using a slotted spoon; set aside.
ITALIAN CHICKEN AND ARTICHOKES RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 2 minsServings 4Published 2005-09-22
- In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.
- In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.
- Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.
ITALIAN CHICKEN AND ARTICHOKES RECIPE | CHAMPSDIET.COM
From champsdiet.com
ITALIAN CHICKEN AND ARTICHOKES RECIPE
From crecipe.com
ITALIAN SALAD WITH CHICKEN, SPINACH, ARTICHOKES - JULIA'S ...
From juliasalbum.com
LOW-CARB BAKED CHICKEN THIGHS & ARTICHOKES {FRANCE ...
From lizzylovesfood.com
HOW TO COOK ARTICHOKES LIKE AN ITALIAN | GIADZY
From giadzy.com
ITALIAN CHICKEN AND ARTICHOKES | MYRECIPES RECIPE
From crecipe.com
LIDIA'S CHICKEN WITH ARTICHOKES - PROUD ITALIAN COOK
From prouditaliancook.com
ITALIAN CHICKEN AND ARTICHOKES RECIPE - WEBETUTORIAL
From webetutorial.com
ITALIAN SKILLET CHICKEN WITH SUNDRIED TOMATOES AND ARTICHOKES
From breezybakes.com
BALSAMIC CHICKEN AND ARTICHOKES - GOOD HOUSEKEEPING
From goodhousekeeping.com
ITALIAN CHICKEN AND ARTICHOKES RECIPE | MYRECIPES
From myrecipes.com
ITALIAN SALAD WITH GRILLED CHICKEN, SPINACH AND ARTICHOKES
From foodforthought.today
ITALIAN CHICKEN BAKE WITH ARTICHOKES AND TOMATOES
From laughingspatula.com
15 ARTICHOKE CHICKEN RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
CREAMY SKILLET CHICKEN AND ARTICHOKES - JUST A LITTLE BIT ...
From justalittlebitofbacon.com
ITALIAN ARTICHOKE CHICKEN - HEY Y'ALL - TASTING WITH TINK
From tastingwithtink.com
CHICKEN AND ARTICHOKES - MY FOOD AND FAMILY
BRAISED CHICKEN THIGHS WITH MARINATED ARTICHOKES - FOOD & WINE
From foodandwine.com
ITALIAN ARTICHOKES AND CHICKEN | RECIPES WIKI | FANDOM
From recipes.fandom.com
LOW FODMAP ITALIAN CHICKEN AND VEGGIES - FUN WITHOUT FODMAPS
From funwithoutfodmaps.com
ITALIAN CHICKEN AND ARTICHOKES - MEDITERRANEAN RECIPES
From fooddiez.com
ITALIAN CHICKEN AND ARTICHOKES RECIPE - FOOD NEWS
From foodnewsnews.com
TANGY ROASTED CHICKEN THIGHS WITH ARTICHOKE ... - FOOD & WINE
From foodandwine.com
ITALIAN CHICKEN & ARTICHOKES - SANDI GRIFFIN
From sandigriffin.com
CHEESY ITALIAN CHICKEN WITH ARTICHOKES - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
ITALIAN CHICKEN WITH ARTICHOKE SAUCE • ALL THAT'S JAS ...
From all-thats-jas.com
20 ARTICHOKE RECIPES EVERYONE WILL LOVE | FOOD & WINE
From foodandwine.com
MEDITERRANEAN HERB-BAKED CHICKEN WITH POTATOES AND ARTICHOKES
From lacucinaitaliana.com
ITALIAN CHICKEN-ARTICHOKE-RICE SOUP
From prevention.com
ANNE BYRN'S CHICKEN PICCATA WITH ARTICHOKES ... - FOOD & WINE
From foodandwine.com
CHICKEN PICCATA WITH ARTICHOKES | ITALIAN FOOD FOREVER
From italianfoodforever.com
INSTANT POT CHICKEN ITALIAN SOUP WITH ARTICHOKES
From diabetesfoodhub.org
CHICKEN WITH ARTICHOKES - COOKING FOR KEEPS
From cookingforkeeps.com
#time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #meat #4-hours-or-less
You'll also love