MUSHROOM & ARTICHOKE CHICKEN
Lightly coated chicken pieces are cooked, crusted and then mixed in with sautéed mushrooms and artichokes swimming in light and zesty white wine and lemon sauce.
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1
MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS)
Steps:
- Gather the ingredients.
- To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.
- Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.
- Season with salt and pepper. Remove from heat and keep warm.
- Gather the ingredients.
- Cook pasta in a large pot of salted water until al dente . Remove from heat and drain. Keep warm.
- Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
- Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
- Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.
- Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.
- Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve. Source: Romano's Macaroni Grill
Nutrition Facts : Calories 782 kcal, Carbohydrate 29 g, Cholesterol 211 mg, Fiber 4 g, Protein 38 g, SaturatedFat 32 g, Sodium 522 mg, Sugar 2 g, Fat 58 g, ServingSize 10 servings, UnsaturatedFat 0 g
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
ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS
Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.
Provided by Caity-O
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
ARTICHOKE MUSHROOM CAPS
These crumb-topped appetizers never last long at parties. The rich filling of cream cheese, artichoke hearts, Parmesan cheese and green onion is terrific. You can broil them in your oven to enjoy any time of year. -Ruth Lewis, West Newton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion. , Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms. , Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender.
Nutrition Facts : Calories 173 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY MUSHROOM-ARTICHOKE SAUCE
Make and share this Creamy Mushroom-Artichoke Sauce recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 27m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.
Nutrition Facts : Calories 577.3, Fat 47.3, SaturatedFat 26.7, Cholesterol 124.2, Sodium 1094.5, Carbohydrate 28.5, Fiber 10.1, Sugar 5.2, Protein 17.2
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