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
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
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 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 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.
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
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
ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE
From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.
Provided by Dr. Jenny
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
- If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
- In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
- Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
- Transfer to a serving bowl and serve hot or at room temperature.
Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4
LEMON CHICKEN SCALOPPINE WITH ARTICHOKES
Make and share this Lemon Chicken Scaloppine With Artichokes recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
- In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
- Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
- Bring to a boil, stirring constantly.
- Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
- Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.
Nutrition Facts : Calories 434, Fat 23.4, SaturatedFat 8.2, Cholesterol 108.1, Sodium 397.3, Carbohydrate 21.3, Fiber 10.4, Sugar 1.7, Protein 35.8
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
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.
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
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
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.
More about "lemon chicken with artichoke hearts recipes"
LEMON CHICKEN WITH ARTICHOKE HEARTS : RECIPES : COOKING ...
From cookingchanneltv.com
Servings 3-4Calories 423 per servingTotal Time 20 mins
ROASTED LEMON CHICKEN WITH POTATOES & ARTICHOKES RECIPE
From cleaneatingmag.com
SAUTEED CHICKEN THIGHS WITH ARTICHOKES AND LEMON CREAM ...
From thedailymeal.com
BAKED CHICKEN AND ARTICHOKE HEARTS - THE SAVVY SPOON
From thesavvyspoon.com
HEALTHY ARTICHOKE HEARTS RECIPES - LIVELY TABLE
From livelytable.com
ONE-PAN LEMON-CHICKEN ORZO WITH ARTICHOKES | ALEXANDRA'S ...
From alexandracooks.com
A ONE-PAN LEMON CHICKEN WITH ARTICHOKES AND KALE IN 30 ...
From cookinglight.com
CHICKEN AND ARTICHOKES RECIPE - THERESCIPES.INFO
From therecipes.info
RECIPE CHICKEN THIGHS ARTICHOKE HEARTS : OPTIMAL ...
From recipeschoice.com
LEMON CHICKEN WITH ARTICHOKE HEARTS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY LEMON ARTICHOKE CHICKEN {GLUTEN-FREE OPTION} - AMEE'S ...
From ameessavorydish.com
LEMON CHICKEN, ARTICHOKE HEARTS & MUSHROOMS - IN FINE …
From infinetaste.com
ONE PAN BAKED LEMON CHICKEN AND ARTICHOKES - CREME DE LA …
From lecremedelacrumb.com
SHERRY-BRAISED CHICKEN WITH ARTICHOKE HEARTS RECIPE ...
From leitesculinaria.com
LEMON ARTICHOKE CHICKEN SKILLET | FOODTALK
From foodtalkdaily.com
LEMON CHICKEN WITH ARTICHOKE HEARTS - ALL INFORMATION ...
From therecipes.info
LEMON CHICKEN WITH ARTICHOKE HEARTS - GLUTEN FREE RECIPES
From fooddiez.com
LEMON CHICKEN THIGHS WITH ARTICHOKES - FOODIECRUSH .COM
From foodiecrush.com
LEMON CHICKEN WITH ARTICHOKE HEARTS | RECIPE | ARTICHOKE ...
From pinterest.com
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
LEMON-ROASTED CHICKEN WITH AVOCADO AND WARM ARTICHOKE HEARTS
From mensjournal.com
SHREDDED LEMONY CHICKEN WITH ARTICHOKE HEARTS | FOOD ...
From foodandhome.co.za
1-PAN LEMON ARTICHOKE CHICKEN (VIDEO) | CLEAN FOOD CRUSH
From cleanfoodcrush.com
KETO CREAMY LEMON PARMESAN CHICKEN WITH ARTICHOKE HEARTS ...
From eatbeautiful.net
CREAMY LEMON ARTICHOKE CHICKEN - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
LEMON-ARTICHOKE CHICKEN RECIPE | MYRECIPES
From myrecipes.com
BAKED LEMON ARTICHOKE CHICKEN - BITES OF FLAVOR
From bitesofflavor.com
LEMON CHICKEN WITH ARTICHOKE HEARTS RECIPE
BEST SKILLET LEMON CHICKEN WITH ARTICHOKES RECIPE - HOW TO ...
From goodhousekeeping.com
LEMON ARTICHOKE CHICKEN SKILLET - GARLIC & ZEST
From garlicandzest.com
CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN | FOODTASIA
From foodtasia.com
LEMON CHICKEN WITH ARTICHOKE HEARTS - THE PALEO DIET®
From thepaleodiet.com
HEALTHY LEMON ARTICHOKE CHICKEN - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
You'll also love