Pan Cooked Chicken Breasts With Artichoke Gravy Recipes

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
• In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
• Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
• Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

PAN-COOKED CHICKEN BREASTS WITH ARTICHOKE GRAVY

Steps:

• Melt butter in a wide pan on the stove.
• While the butter is heating, mix flour, salt, and pepper in a bowl.
• Rinse then dry chicken breasts, pound them thin, then coat each breast with the flour mix; shake off excess flour.
• Place chicken in the pan and cook over medium-high heat for 6 minutes, turning once 3 minutes in, at which point add the garlic and artichokes.
• While chicken etc. is cooking, prepare gravy according to instructions in a separate bowl.
• Make sure to move the garlic and artichokes around frequently to prevent them from burning; if garlic starts to burn, turn the heat down a tad.
• When the above 6 minutes are up on the chicken etc., pour gravy into the pan
• Cook chicken for 8 more minutes, turning once 4 minutes in, stirring gravy from time to time.
• Remove from heat, place chicken breasts on dinner plates then spoon artichokes & gravy on top. If serving with mashed potatoes, put gravy on those too.
• Guten Appetit!

FRIED CHICKEN WITH PAN GRAVY

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN BREASTS WITH GRAVY

Steps:

• Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
• Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
• Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
• Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
• Serve with mashed potatoes using the cracker/broth mixture as a gravy!

ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY

Steps:

• Preheat oven to 400°F
• Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
• Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
• Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
• Roast until cooked through, about 40 minutes.
• Transfer chicken to plate.
• Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
• Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
• Add parsley. Season with salt and pepper.

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.