CHICKEN WITH ARTICHOKE HEARTS RECIPE RECIPES
ARTICHOKE CHICKEN RECIPE | ALLRECIPES
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Chicken Breast
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, CarbohydrateContent 13.4 g, CholesterolContent 96 mg, FatContent 39.9 g, FiberContent 3.8 g, ProteinContent 34.4 g, SaturatedFatContent 8.3 g, SodiumContent 1225 mg, SugarContent 0.6 g
CHICKEN FRANCAISE WITH ARTICHOKE HEARTS RECIPE - FOOD.COM
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
- 2.You’ll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
- 3.Pat THINLY sliced chicken dry (pound them thin, if you can’t buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You’ll probably have to work in batches, depending on the size of your pan.
- 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
- 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
- 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
- 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
- 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
- 9.Remove chicken and put on serving platter or plate and pour sauce over top.
Nutrition Facts : Calories 902.9, FatContent 47.9, SaturatedFatContent 15.6, CholesterolContent 177.6, SodiumContent 1765.5, CarbohydrateContent 52.9, FiberContent 18.4, SugarContent 4.4, ProteinContent 58.2
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