How To make Artichoke Chicken
8 skinless boneless chicken breast halves
2 tablespoons butter or margarine
12 ounces marinated artichoke hearts
drained
4 1/2 ounces whole mushrooms :
drained
1/2 cup onion -- chopped
1/3 cup all-purpose flour
1 1/2 teaspoons dried rosemary
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth OR
1 cup broth plus 1 cup dry white wine
cooked noodles fresh parsley -- chopped
In a skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices. Cut the artichokes into
quarters . Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion i n pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; co ok until thickened and bubbly. Remove from the heat and spoon over chicken. C over and bake at 350 degrees F. for 50 to 60 minutes or until chicken is tende r. Place noodles on a serving platte r; top with chicken and sauce. Sprinkle with parsley.
Shared by Dia food@iname.com Taste of Home Magazene is the best!!
from the Frozen Assets List by frozen-assets@XC.ORG (Dia) on Aug 5, 1998.
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Artichoke Chicken
Ingredients:
2 Chicken Breasts (sliced into cutlets)
1 Cup Flour
1 Shallot (minced)
3 Garlic Cloves (minced)
1 Medium Tomato (diced)
1/4 tsp Red Chili Flake
1/3 Cup White Wine (Chardonnay)
15 oz Quartered Artichoke Hearts
1-2 Tbsp Capers (without brine)
1-2 Tbsp Lemon Juice
1 Cup Chicken Stock
1/4 Cup Heavy Cream
3 Tbsp Butter
1 Tbsp Corn Starch + 2 Tbsp Cold Water (optional thickener)
Fresh Parsley (chopped)
Olive Oil
Salt and Pepper
Slice the chicken breasts into cutlets and season with salt and pepper. Dredge the chicken in seasoned flour and set aside.
In a large pan on medium heat, add 2 Tbsp of olive oil. Once the oil is hot, sear the chicken on both sides and cook until 80% done. Remove from the pan and set aside.
Next add the shallots and sauté till translucent then add the garlic and red chili flake. Sauté till fragrant for 1 minute then add the tomatoes and season with salt and pepper. Continue to sauté for about 3-5 minutes then add the wine and reduce by half.
Next add the artichoke hearts, capers, chicken stock, and lemon juice. Continue to reduce by half then add the heavy cream and reduce until thickened. If needed add a corn starch slurry a little at a time to slightly thicken the sauce. Once the sauce is reduced and thickened, add the chicken back to the pan and cook until the chicken reaches 165 degrees Fahrenheit internally. Turn off the heat then add the butter, parsley, and season to taste with salt and pepper.
Serve with pasta or rice on the side.
Enjoy!
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Artichoke chicken bake
A sure-fire way to please the whole family, this chicken and artichoke bake is delicious.
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Creamy Spinach Artichoke Chicken Thighs In ONE PAN!
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Artichoke Chicken - Easy Delicious Meal!
Join me as I make artichoke chicken! This is a very easy dish to make, and makes a ton of food so is great for meal prep or for family gatherings. Plus it is delicious!
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