CREAMY SKILLET CHICKEN AND ARTICHOKES
Skillet chicken and artichokes is quick, weeknight comfort food! Chicken tenders are pan seared and then nestled in a creamy white wine and parmesan sauce. Great Italian and Mediterranean flavors!
Provided by justalittlebitofbacon
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Salt and pepper the chicken tenders. Then dredge in flour and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once the skillet is hot and the oil is shimmery, add half of the chicken tenders.
- Cook the chicken, turning as needed, until until the tenders are golden brown and cooked through, about 5 minutes. Transfer to a bowl or plate. Repeat with the rest of the tenders.
- Wipe out the skillet to remove all the dark brown flour. Reduce the heat to low.
- Add the remaining tablespoon of olive oil and the shallots and garlic. Cook until the shallots are soft, 1-2 minutes.
- Add the tomato paste and cook for 30 seconds.
- Increase the heat to medium high and add the wine. Bring to a boil and cook down until reduced by half, about 2 minutes
- Add the chicken stock, oregano, and mustard. Bring to a boil. Boil for 5 minutes.
- Add the evaporated milk and bring back to a boil to let the sauce thicken a little.
- Then reduce the heat and stir in the parmesan. Once it's melted, add in the artichokes and heat them through.
- Add back in the chicken and warm it up (about 30 seconds). Then sprinkle in the parsley and serve.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
- In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
CREAMY ARTICHOKE CHICKEN BAKE
This creamy chicken dinner is quick and easy to make and filled with comforting flavors. With tender chicken, two kinds of cheese, and tangy artichoke hearts, this recipe is a keeper!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400˚F
- Season the chicken breast with salt and pepper and lay in a large casserole dish.
- Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
- Spread the artichoke mixture over the chicken and top with remaining parmesan cheese.
- Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp.)
Nutrition Facts : Calories 627 kcal, Carbohydrate 11 g, Protein 58 g, Fat 38 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 211 mg, Sodium 1198 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving
CREAMY CHICKEN 'N' ARTICHOKES
"Absolutely wonderful" is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. "It's excellent for company or special family dinners," she notes from Beaumont, California.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.
Nutrition Facts :
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