Best Chicken Saute With Artichokes And Shiitake Mushrooms Recipes

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.

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES

Steps:

• Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
• Cut the chicken breasts in half and remove any pieces of fat. Pound the breasts flat with a mallet and cut them in half again. Sprinkle with thyme and set aside.
• Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan. Remove to a plate and keep warm.
• Add the shallots and garlic and soften. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel. Reserve the liquid. Rinse the mushrooms under cold water and chop them coarse.
• Add the mushrooms with their liquid, the tomatoes and the wine to the skillet. Cover and simmer gently for 20 minutes.
• Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves. Cut the tops off, leaving about an inch or so of artichoke. Slice the artichokes in thirds. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
• Heat the remaining peanut or safflower oil and the olive oil in another skillet. Saute the artichokes until golden and drain on paper towels.
• Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through. Place in a heated serving dish and sprinkle with the artichokes.

CHICKEN WITH SHITAKES AND ARTICHOKES

Steps:

• Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
• Melt butter in a large fry pan over medium-high heat.
• Add chicken and saute until lightly brown, about 10 minutes.
• Remove chicken and set aside.
• Add green onions to pan and saute about 2 minutes.
• Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
• Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
• Return chicken to pan and simmer until heated through.
• Serve over rice.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Brown chicken in butter.
• Place in 13x9 in.
• baking pan.
• Cut artichokes in quarters.
• Arrange artichokes and mushrooms on chicken.
• Saute onion in pan juices.
• Blend in flour, rosemary, salt, and pepper.
• Add broth.
• Cook and stir until thick and bubbly.
• Spoon over chicken.
• Cover and bake at 350* for 50 minutes.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.