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.
LEMON ARTICHOKE CHICKEN
Recipe from Festival Foods, a local grocery store in Green Bay. This recipe was featured on the local morning news show.
Provided by LilPinkieJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
- In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
- Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
- Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
- Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
- Great with buttered pasta.
Nutrition Facts : Calories 518.1, Fat 20.3, SaturatedFat 10.2, Cholesterol 106.6, Sodium 927, Carbohydrate 37.9, Fiber 6.6, Sugar 2, Protein 36.2
LEMON ARTICHOKE CHICKEN
This is a tasty, pretty easy recipe from The Chicken Cookbook. It was originally submitted to the 46th annual chicken cooking contest by The Culinary Center of Kansas City.
Provided by Chef Christopher
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In shallow dish, mix together the pepper 4 tablespoons of the flour. Dredge chicken in the mixture.
- In large skillet over high heat, melt half the butter. Add onions and saute over medium heat until softened, about 2 minutes.
- Add chicken to pan; cook, turning once, until lightly browned, about 3 minutes per side.
- Remove chicken from pan and keep warm.
- Add chicken stock and wine to pan, stirring to loosen brown bits on bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
- In a small bowl, knead together remaining flour and butter.
- Whisk into sauce and stir until thickened.
- Stir in lemon juice and artichoke hearts; add salt.
- Return chicken to pan and cook, covered, until heated through, about 5 minutes.
- Just before serving, add capers and chopped parsley to chicken.
Nutrition Facts : Calories 493.4, Fat 26.3, SaturatedFat 15.4, Cholesterol 133.1, Sodium 1581.9, Carbohydrate 27.9, Fiber 6.6, Sugar 3.8, Protein 35.8
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
- In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
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
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.
LEMON CHICKEN AND RICE WITH ARTICHOKES
I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light.
Provided by Vino Girl
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
- Add chicken, onion, and bell pepper and saute 5 minutes.
- Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
- Cover and reduce heat; simmer for 15 minutes or until rice is tender.
- Stir in artichokes and cook for another minute until thoroughly heated.
- Sprinkle with cheese.
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
LEMONY CHICKEN WITH ARTICHOKE HEARTS
A delicious chicken dish. It's great served over a bed of angel hair pasta.
Provided by Merry A Kelly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g
CROCK POT ARTICHOKE LEMON GARRRRLIC CHICKEN!!
I love baked artichokes with lemon and decided I was going to try to adapt for my Crock Pot. The result is delicious! If you love Lemon this dish is for you! Also South Beach friendly.
Provided by Seed of Truth
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken breasts in bottom of Crock Pot.
- Put frozen Artichoke hearts on top of chicken. Chop Portabello's into cubes and add. Mince garlic and add.
- In a bowl pour in the chicken stock. Add envelope of Powdered Hollandaise Sauce and whisk to combine. Add juice of 1 lemon, Rosemary and Salt and pepper. Add to crock pot.
- Cover and cook on low 6-8 hours or high 4-6 hours.
- When done remove chicken and Veggies with a slotted spoon onto plate and cover with foil to keep warm. Turn to high and whisk sour cream into juices in crock pot. Let simmer 15 minutes and serve.
Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 2.9, Cholesterol 82.7, Sodium 392.2, Carbohydrate 18.2, Fiber 5.5, Sugar 1.7, Protein 32
CHICKEN WITH ARTICHOKES AND LEMON
One-dish, low-fat, tasty and gourmet...does it get any better than that?! So elegant that your guests will never guess it was this easy! Originally from "The Lighter Side of Italy."
Provided by winkki
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Spray shallow 2-quart casserole or baking dish with non-stick cooking spray.
- Add ingredients in order given; mix gently.
- Cover and bake 40 min, or until chicken breasts are tender to fork.
- For thicker sauce, remove cover for the last 15 min of cook time.
- May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.
Nutrition Facts : Calories 176, Fat 2.3, SaturatedFat 0.5, Cholesterol 37.8, Sodium 138.3, Carbohydrate 22.6, Fiber 11.3, Sugar 6.6, Protein 17.2
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Ratings 20Calories 461 per servingCategory Main Course
- Clean chicken and pound until thin. In a large pan – heat olive oil. Once olive oil is hot- add in chicken. Sprinkle chicken with salt + pepper. Sear chicken on both sides until brown, approximately 5- 6 minutes on each side.
- When chicken is cooked Pour the sauce mixture into the pan and allow it to come to a boil. Be sure to scrape the pan to get all the brown bits off.
- After it has cooked for 5 minutes, add artichoke hearts into the pan and allow it to simmer for 5 minutes.
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