Best Italian Chicken With Artichokes Recipes

CHICKEN PICCATA WITH ARTICHOKE HEARTS

Steps:

• Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
• Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
• Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

ITALIAN CHICKEN AND ARTICHOKES

Steps:

• Chop and measure all ingredient out first cooks up quickly!
• Drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat.
• Add chicken to skillet, cook 10 minutes on each side turning once.
• Remove chicken
• Combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly.
• Return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender.
• Add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with Parmesan cheese and serve over Angel Hair pasta or flat noodles!

LIDIA'S ITALY CHICKEN WITH ARTICHOKES

Steps:

• Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
• Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
• When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
• Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
• Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
• Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
• Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
• Check about a quarter way through to make sure there is enough liquid so as not to burn.
• Remove lid and allow sauce to thicken up, simmering for about 15 minutes.

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
• While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
• Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
• Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
• Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
• Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

ITALIAN CHICKEN WITH ARTICHOKES

Steps:

• Place chicken pieces in a greased 9x13" baking dish.
• Arrange tomato, olives, mushrooms and artichokes on top.
• Combine salad dressing and wine; pour over all.
• Sprinkle with onion soup mix.
• Cover and bake 350 degrees for 1 hour or until chicken is done.
• Meanwhile, cook linguine.
• Remove chicken from dish.
• Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
• Arrange chicken on top and serve.
• Sprinkle with cheese if desired.

15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES

Steps:

• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
• Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
• Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
• At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
• Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
• Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.