Chicken With Portobello Mushrooms And Artichokes Recipes

MUSHROOM & ARTICHOKE CHICKEN

Steps:

• Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.
• Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.
• Add two tablespoons of olive oil to a large skillet over a medium heat.
• Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.
• Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.
• Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.
• Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.
• Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce. Top with additional parsley and serve.

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

Steps:

• Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
• Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
• Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
• Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

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°.

ARTICHOKE-STUFFED PORTOBELLOS

Steps:

• In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.