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
CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS
An easy and elegant chicken dish. Perfect when served family-style on a platter.
Provided by Josephine Franchino Twohy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
- Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g
ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
- Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
- Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.
Nutrition Facts : @context http, Calories 729, UnsaturatedFat 31 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 703 milligrams, Sugar 4 grams
CHICKEN WITH ARTICHOKES, PEPPERS & CAPERS
Yield 6 people
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cut chicken breast in half both horizontally and diagonally so that you get 8 small pieces. Salt and pepper chicken and add to oil. Saute until golden brown, about 3-4 minutes per side. Transfer chicken to a plate, cover and keep warm. Lower heat to medium, add onion to pan and cook five minutes. Add red pepper, mushrooms, garlic, salt, pepper, basil and oregano. Cook stirring, about 2 minutes, until pepper is softened. Add chicken stock and artichoke hearts. Cover and simmer 15 minutes. In a small bowl, stir flour and butter until a smooth paste is formed. Which butter mixture into sauce, stirring until sauce is thickened, about 3 minutes. Return chicken to pan and add capers. Simmer 10-12 minutes. Serve over rice
CHICKEN WITH PEPPERS AND ARTICHOKES
Looking for dinner using Progresso® marinated artichoke hearts? Then check out this great dish served with chicken and bell peppers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
- Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
- Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.
Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
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