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
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.
BROILED CHICKEN AND ARTICHOKES
Steps:
- Preheat broiler.
- Toss chicken and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then broil on rack of a broiler pan 3 inches from heat, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 10 minutes.
- Transfer chicken and artichokes to a platter and stir remaining tablespoon oil into chicken juices in bottom of broiler pan. Pour juices over chicken and sprinkle with parsley and cheese.
ONE-PAN ARTICHOKE CHICKEN PROVENçAL
Create a masterpiece tonight with our One-Pan Artichoke Chicken Provençal. Our elegant One-Pan Artichoke Chicken Provençal won't even dirty many dishes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
- Combine all remaining ingredients except cheese in skillet. Bring to boil. Return chicken to skillet; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
- Top with cheese.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
LIDIA'S CHICKEN WITH ARTICHOKES
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
- Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
- Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
- Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
- Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.
CHICKEN WITH ARTICHOKES
Categories Chicken Poultry Vegetable Sauté Dinner Spring Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with remaining artichokes.
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated, about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is tender, about 30 minutes. Discard bay leaves.
- Transfer chicken and vegetables to platter. Sprinkle with parsley and serve.
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
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
CHICKEN BREAST WITH ARTICHOKES AND BACON
Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.
Provided by COOKINGQUEEN75
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
- Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
- Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
- Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.
Nutrition Facts : Calories 494 calories, Carbohydrate 10.7 g, Cholesterol 97.2 mg, Fat 29.9 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 442.5 mg, Sugar 3.6 g
CHICKEN WITH SHITAKES AND ARTICHOKES
I love this chicken dish. Goes really well over rice, but pasta works too. I add more garlic usually, but thats a personal preference.
Provided by Kim127
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
- Melt butter in a large fry pan over medium-high heat.
- Add chicken and saute until lightly brown, about 10 minutes.
- Remove chicken and set aside.
- Add green onions to pan and saute about 2 minutes.
- Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
- Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
- Return chicken to pan and simmer until heated through.
- Serve over rice.
BROILED CHICKEN & ARTICHOKES
My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It's so simple and affordable, yet delicious and healthy. Can't beat that! -Chris Koon, Midlothian, Virginia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat boiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan., Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 288 calories, Fat 21g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 584mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
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