CHICKEN AND ARTICHOKES
Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g
CHICKEN AND ARTICHOKES IN WINE SAUCE
Make and share this Chicken and Artichokes in Wine Sauce recipe from Food.com.
Provided by Phil Franco
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 552.4, Fat 21.5, SaturatedFat 6.8, Cholesterol 61.7, Sodium 133.9, Carbohydrate 47.1, Fiber 5.3, Sugar 1.3, Protein 22.8
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
CHICKEN IN MUSCADET SAUCE WITH ARTICHOKES
This recipe from Brittany has plenty of fine flavor. It uses a standard 75cl bottle of Muscadet wine. You could use another dry white (tangy) wine. Prepare 1 cup of white sauce in advance, or use prepared white sauce. The cooked cauliflower should be in large florets, and the artichoke heart bottoms whole.
Provided by Mme M
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put 1 tablespoon of oil and 1 tablespoon of butter in a heavy casserole pan. Melt it on a low flame. Place the chicken pieces in this with the fat bacon or salt pork that have been simmered 5 minutes in water. (The salt pork might be too salty. You want 1/4" matchstick sizes, or thick bacon.) Cook this until it's beginning to brown, then add the onions.
- Brown this some more, then add 3/4 of the bottle of wine. Put aside the rest of the wine. Season, and add the bouquet garni. Bring to the boil, then lower the heat and put the lid on the casserole. Simmer about 40 minutes.
- Now, prepare the white sauce, or finish a prepared white sauce. Remove the very soft leaves around the hearts of the artichokes using a small spoon, and whizz them in a food processor, or just chop them super-fine. Add this to the prepared white sauce to which you have added the rest of the bottle of wine. Whip this mixture with a wire whisk, add the nutmeg, and keep it hot.
- When the chicken is cooked, after 1 hour or so, put the pieces on a large, deep platter. Arrange the artichoke hearts and cauliflower florets around the edge of the platter. Keep warm.
- Reduce the liquid in the casserole by half. Add the white sauce. Blend in the creme fraiche or sour cream, without boiling it.
- Pour this over the chicken and vegetables, sprinkle parsley and croutons over the top.
- The chicken and vegetables shouldn't be swimming in sauce, but there should be enough sauce to keep everything moist.
Nutrition Facts : Calories 523.8, Fat 39.3, SaturatedFat 14, Cholesterol 88.8, Sodium 1034.7, Carbohydrate 23.4, Fiber 7.4, Sugar 5.9, Protein 20
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