CREAMY CHICKEN 'N' ARTICHOKES
"Absolutely wonderful" is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. "It's excellent for company or special family dinners," she notes from Beaumont, California.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.
Nutrition Facts :
CREAMY RISOTTO WITH CHICKEN AND ARTICHOKES
Steps:
- 1. Begin by preparing the risotto. In a one-quart saucepan, heat chicken stock and keep at a simmer. In a second medium-sized saucepan (about 1 1/2 quart size) melt butter. Add onions and saute 2-3 minutes, until onions are translucent. 2. Add rice to the pan with the sauted onions and stir until the rice is well-coated and translucent. 3. Next, add the vermouth and cook until evaporated (about 1 minute). Stir in 1 cup of hot chicken stock and simmer gently. 4. When the stock has been absorbed, add another cup of hot chicken stock and cook until liquid is absorbed. Continue this process until all stock has been added. Stir risotto occasionally while cooking until rice is at the preferred texture (cooking time is about 30 minutes). 5. At the end of cooking, mix in chopped parsley, Parmesan cheese and salt to taste. 6. While risotto is cooking, prepare the chicken and vegetables. Heat olive oil in a 12-inch skillet over medium heat. Add onions and garlic and saute for 2-3 minutes, until onions begin to turn translucent. 7. Add chicken to skillet and saute for 6-8 minutes, stirring frequently to prevent sticking. 8. Next add basil, artichokes, chopped red pepper, Kalamata olives and capers. Stir to combine and cook over medium heat for 1-2 minutes. 9. Stir in red wine vinegar, scraping skillet to remove and incorporate any browned bits in skillet. 10. To serve, place small serving of risotto on dinner plate, then top with chicken and vegetables. Sprinkle with additional Parmesan cheese and optional dried red pepper flakes, if desired.
RISOTTO WITH SPINACH AND ARTICHOKE HEARTS
Make and share this Risotto With Spinach and Artichoke Hearts recipe from Food.com.
Provided by lazyme
Categories Short Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In small saucepan bring broth and 1/2 cup water to a boil.
- Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
- Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
- Add rice; saute 1 minute.
- Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
- Cover tightly; bake 25 minutes, until liquid is almost absorbed.
- Remove from oven; stir in spinach.
- Cover; let stand 5 minutes.
- Sprinkle evenly with cheese and serve immediately.
- SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
- PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.
Nutrition Facts : Calories 196.3, Fat 3.9, SaturatedFat 2, Cholesterol 9.4, Sodium 278.4, Carbohydrate 32.3, Fiber 5.3, Sugar 2.3, Protein 9.3
RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY RISOTTO
Make and share this Creamy Risotto recipe from Food.com.
Provided by AppleEnt
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.
CHICKEN-ARTICHOKE RISOTTO WITH GRUYERE CHEESE
ReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. As a convenient one-dish meal, this elegant dish can be an easy pantry meal on its own, or deliciously accompanied by a garden salad with crusty bread. Made with protein-rich canned chicken, it's just as delicious with canned turkey or crabmeat.
Provided by cannedfood
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
- Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
- Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
- Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.
Nutrition Facts : Calories 526.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 68, Sodium 195, Carbohydrate 57.1, Fiber 10.6, Sugar 2.4, Protein 25.9
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- Dice the chicken breast, season well with salt and pepper and add one tablespoon of oil to a frying pan.
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