Artichoke Chicken with Mushrooms
Recipe:
Serves 4
• 4 Boneless skinless chicken breasts
• Private Selection® Sea Salt and Peppercorn Medley Grinder
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 1 can (14 oz.) quartered artichoke hearts
• 1 Container fresh sliced mushrooms (8 oz.)
• ½ Cup finely diced onion
• 1/3 Cup all purpose flour
• 1 Cup white wine
• 1 Cup chicken broth
• 1 Teaspoon dried rosemary (crushed)
1. On a cutting board, flatten chicken with a meat mallet to ½ in thick. Season chicken with
the salt and pepper to taste. Heat a skillet over medium high heat for one minute. Add the
butter and oil and swirl to coat. Add the seasoned chicken and bronze for 2 minutes per
side. Continue to cook until center is done and juices run clear. Remove to serving platter
and keep warm.
2. Cook mushrooms and onions in pan drippings; blend in flour, rosemary, salt and pepper
until smooth. Slowly add wine and chicken stock; cook until thickened and bubbly. Add
drained artichoke quarters and heat through. Remove sauce from heat and pour over
chicken. Serves 4.
Wine Suggestion: Sauvignon Blanc or Pinot Grigio
Creamy Chicken Florentine Artichoke Casserole
Get the recipe here:
If I’m being honest, spinach is not my first choice in vegetables. (Unless we’re talking about my mom’s spinach dip, that is.) But since my family does a CSA (Community Supported Agriculture) and we receive a weekly box of whatever is locally in season, we happen to find ourselves with an awful lot of spinach during certain parts of the year. Since I cannot subsist entirely on spinach dip, I’m often trying to think of creative ways to use it and this Creamy Chicken and Florentine Artichoke Casserole is one of my very favorite ways I’ve come across. Creamy and satisfying, it’s as much about the sauce as it is about the spinach and it’s as family-friendly as it is filling.
Website:
Facebook:
Pinterest:
Instagram:
How to Make Artichoke Chicken | Chicken Recipes | Allrecipes.com
Get the recipe for Artichoke Chicken at
Watch this video and learn how to add lots of flavor to a baked chicken dish. The secret is in the sauce that we quickly put together by combining Parmesan cheese with mayonnaise, artichoke hearts and garlic pepper. You might want to double up the recipe to have leftovers for lunch.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Ree Drummond's Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Your favorite creamy, cheesy dip just became the MAIN course!
Subscribe ►
Get the recipe ►
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spinach Artichoke Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving
Directions
Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ThePioneerWoman #ReeDrummond #FoodNetwork #SpinachArtichokeChicken
Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Chicken Jerusalem: Chop Mushrooms & Artichoke Hearts
Chicken Jerusalem: Chop Mushrooms & Artichoke Hearts. Part of the series: Chicken Jerusalem With Fried Risotto Cakes. When preparing chicken Jerusalem, chop mushrooms into very thin slices and quarter the artichoke hearts. Chop mushrooms and artichoke hearts for Jerusalem chicken in a rosemary cream sauce with tips from a professional chef in this free culinary arts video. Read more:
Creamy Chicken & Artichoke Sauce
This Chicken and Artichoke Sauce is guaranteed to become a staple in your home. Try it!!
**To support this channel:
Cashapp: $Ceefade
Venmo: Ceefade
**Recipe**
Chicken Thighs
Salt & Pepper
Garlic Powder
Paprika
Rosemary
Mushrooms
Artichoke Hearts
Onions & Garlic
Jalapeños
Parmesan
Parsley
Chicken Stock
Heavy Cream
Butter
White Wine
#MothersDay #ChickenDinner