Wine Baked Chicken And Artichoke Hearts Recipes

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.

Steps:

• Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
• Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
• Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
• Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

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.

Steps:

• Preheat oven to 375.
• Spray an 11x7 inch baking dish with Pam.
• Salt and pepper the chicken breast halves and place in the dish.
• In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
• Spread artichoke mixture over chicken breasts.
• Bake, uncovered, 30-35 minutes or until chicken juices run clear.

Steps:

• Place chicken in baking pan (remove skin).
• Arrange artichokes around chicken.
• Combine tomato sauce, wine, spices, salt and pepper.
• Pour over chicken.
• Bake at 400 degrees for 45 minutes.

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and garlic and sauté for 4 minutes until translucent.
• Place chicken breast halves between two sheets waxed paper, and with a meat mallet, flatten each piece until it's about 1/4 -inch thick.
• Dredge chicken in flour, and sauté chicken about 8 minutes on each side until lightly browned. Remove chicken from pan and set aside.
• Place frozen artichokes hearts in a colander and run cold water over them until they separate.
• After removing chicken from skillet, add artichoke hearts and mushrooms, increase heat and sauté for 2 minutes. Stir in stock, wine and thyme, and boil mixture for 4 minutes.
• Stir in salt and pepper, return chicken to skillet, reduce heat and simmer for 5 more minutes until sauce is slightly thickened .
• 4 servings.

Steps:

• Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
• While cooking, dredge the chicken in the flour and sprinkle with salt.
• Remove the artichokes from the skillet and transfer to a plate. Set aside.
• Melt the remaining butter in the skillet along with the remaining olive oil.
• Saute the chicken pieces in this mixture until golden brown on both sides.
• Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
• Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
• Stir well to coat everything with the wine sauce.
• Transfer to a plate and squeeze with fresh lemon juice.
• That's it!