Chicken Artichoke Toss Recipes

CHICKEN-ARTICHOKE TOSS

Steps:

• Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally until chicken is light brown and no longer pink. Stir in artichokes and peppers.
• Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CHICKEN WITH ARTICHOKES

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. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
• In a medium skillet, heat 3 teaspoons of the 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.
• 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 oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
• To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.

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 WITH ARTICHOKES

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.

CHICKEN ARTICHOKE TOSS

Steps:

• Cook pasta according to package directions; rinse and drain.
• Drain the liquid from the artichokes into a large skillet; heat over medium-high heat.
• Cook the chicken in the artichoke liquid for 3 minutes, stirring occasionally.
• Add in the mushrooms; stir/saute 4-6 minutes until the chicken is light brown and no longer pink.
• Stir in the artichokes and peppers.
• Add broth, wine, cornstarch, salt, and pepper to a tightly covered container; shake to mix.
• Gradually stir into chicken mixture.
• Heat to boiling while stirring constantly.
• Boil and stir x1 minute.
• Toss with pasta; adjust seasoning to taste; sprinkle with parsley.