Artichoke Chicken Sandra Lee Semi Homemade Recipes

Steps:

• In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
• In a large skillet, heat olive oil over medium heat.
• Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
• Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
• Arrange spinach on a platter.
• Spoon chicken and sauce over spinach.
• Serve immediately.

Steps:

• Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.
• To serve, use a slotted spoon to remove hearts from braising liquid.

Steps:

• In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.;
• Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.

Steps:

• Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
• Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
• While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

Steps:

• Remove skin from chicken and shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
• In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
• While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
• Skim surface for any scum that has risen to top. Stir in chicken gravy.
• With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping hot.

Steps:

• In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain.
• Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined.
• Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened.
• To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns.
• Serve immediately.

Steps:

• In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
• Add artichoke hearts & cayenne pepper. Bring to a boil.
• Pour soup into a blender & mix until smooth.
• Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.