Artichoke Chicken Saute Recipes

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

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.

SAUTéED CHICKEN PAILLARDS WITH ARTICHOKE HEARTS

Steps:

• Squeeze 1 lemon half into large bowl of cold water. Working with 1 artichoke at a time, trim all but 1 inch from artichoke stem. Break off all dark green leaves from artichoke until only pale green leaves remain. Using large serrated knife, cut off top 2/3 of leaves from artichoke. Rub cut edges with other lemon half. Using paring knife, trim any dark green parts from outer heart and stem. Quarter artichoke through stem. Using spoon, scrape out fuzzy choke. Thinly slice artichoke heart and place in bowl of lemon water. Repeat with remaining artichokes.
• Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Whisk flour, salt, and pepper in small bowl. Dredge chicken breasts in flour mixture; shake to remove excess. Place on plate.
• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add 3 chicken breasts and cook until golden brown and just cooked through, about 3 minutes per side. Transfer chicken to another plate. Repeat with 1 tablespoon oil and remaining chicken breasts.
• Add remaining 1 tablespoon oil to same skillet. Add shallots; sauté until beginning to soften, about 1 minute. Drain artichokes; add to skillet and sauté until beginning to soften, about 3 minutes. Add wine to skillet and simmer until wine is almost absorbed, scraping up any browned bits, about 1 minute. Add chicken broth and 4 teaspoons tarragon; cover and simmer until artichoke hearts are tender, about 5 minutes. Season sauce with salt and pepper. Return chicken breasts with any accumulated juices to skillet. Gently toss to combine. Remove skillet from heat. Add butter and stir gently until butter is melted. Transfer to platter. Sprinkle with additional tarragon and serve.