Mushroom Artichoke Caper Sauce Recipes

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MUSHROOM & ARTICHOKE CHICKEN



Mushroom & Artichoke Chicken image

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

3 large boneless, skinless chicken breasts
1/2 cup gluten free all purpose flour*
1/2 teaspoon salt and pepper, each
3 tablespoons olive oil, divided (45 ml)
8 oz white or brown (cremini) mushrooms, sliced
6 oz jar artichoke hearts drained and patted dry (185 g)
1 tablespoon minced garlic, about 3 cloves
1 cup chicken stock (240 ml)
3/4 cup dry white wine (180 ml)
2 tablespoons lemon juice (30 ml)
Small handful fresh parsley, chopped

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)



Macaroni Grill's Scaloppine di Pollo (Chicken Cutlets) image

This Macaroni Grill favorite combines chicken, artichokes, mushrooms, and capers that are served in a lemon butter sauce over pasta.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree     Pasta

Time 40m

Yield 10

Number Of Ingredients 18

For Lemon Butter Sauce:
4 ounces fresh lemon juice
2 ounces dry white wine
4 ounces heavy cream
1 pound butter
Kosher salt, to taste
Freshly ground black pepper, to taste
For Chicken and Pasta:
1 pound capellini pasta
2 teaspoons olive oil
2 tablespoons butter
6 to 8 chicken breasts, pounded thinly
1/2 to 3/4 cup all-purpose flour (seasoned with salt and pepper, for dredging)
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts , sliced
1 tablespoon capers, drained and rinsed
Chopped parsley, for garnish

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



Chicken Breast Cutlets with Artichokes and Capers image

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

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

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



Romantic Chicken with Artichokes and Mushrooms image

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

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

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



Momma's Artichoke Hearts and Mushroom Bake image

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

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

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



Artichoke Mushroom Caps image

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

3 ounces cream cheese, softened
1/4 cup mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped green onion
20 to 25 large fresh mushrooms, stems removed
1/4 cup seasoned bread crumbs
2 teaspoons olive oil

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



Creamy Mushroom-Artichoke Sauce image

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

2 tablespoons butter
1 tablespoon oil
1/2 lb mushroom, sliced
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup chicken broth
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2 tablespoons fresh lemon juice
1/8 teaspoon ground red pepper (more if you like)

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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