LEMONY CHICKEN WITH ARTICHOKE HEARTS
A delicious chicken dish. It's great served over a bed of angel hair pasta.
Provided by Merry A Kelly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
- Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g
LEMON CHICKEN WITH ARTICHOKE HEARTS
Provided by Aida Mollenkamp
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
- Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
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.
CHICKEN WITH BASIL ARTICHOKE SAUCE
Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. -Andrea Metzler, Moscow, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.
Nutrition Facts : Calories 282 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 692mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
More about "chicken with lemon artichoke sauce recipes"
LEMON ARTICHOKE CHICKEN RECIPE | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 22Calories 461 per servingCategory Main Course
- Clean chicken and pound until thin. In a large pan – heat olive oil. Once olive oil is hot- add in chicken. Sprinkle chicken with salt + pepper. Sear chicken on both sides until brown, approximately 5- 6 minutes on each side.
- When chicken is cooked Pour the sauce mixture into the pan and allow it to come to a boil. Be sure to scrape the pan to get all the brown bits off.
- After it has cooked for 5 minutes, add artichoke hearts into the pan and allow it to simmer for 5 minutes.
CHICKEN WITH ARTICHOKE PAN SAUCE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 332 per servingTotal Time 47 mins
- Combine 1 tablespoon oil, rind, 4 teaspoons juice, and garlic powder in a medium bowl, stirring with a whisk.
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN
From pauladeen.com
5/5 (2)
LEMON CHICKEN THIGHS WITH ARTICHOKES - FOODIECRUSH …
From foodiecrush.com
CHICKEN WITH ARTICHOKES AND LEMON RECIPE | MYRECIPES
From myrecipes.com
ONE PAN LEMON ARTICHOKE CHICKEN - IT'S A VEG WORLD …
From itsavegworldafterall.com
CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE
From eatingwell.com
ROASTED LEMON ARTICHOKE CHICKEN RECIPE - AMIRA'S …
From amiraspantry.com
ONE-PAN CHICKEN WITH LEMON, OLIVES, AND ARTICHOKES RECIPE
From southernliving.com
CHICKEN AND ARTICHOKES - THE MOUNTAIN KITCHEN
From themountainkitchen.com
CHICKEN WITH LEMON ARTICHOKE SAUCE - FEED YOUR …
From fyp365.com
LEMON ARTICHOKE CHICKEN SKILLET - AMERICAN HOME COOK
From americanhomecook.com
SMOKED GREEK CHICKEN PASTA SALAD - OR WHATEVER YOU DO
From orwhateveryoudo.com
GLUTEN-FREE BAKED CHICKEN RECIPES - FLAVOUR AND SAVOUR
From flavourandsavour.com
WHAT TO SERVE WITH ARTICHOKES? 15 BEST SIDE DISHES - MSN
From msn.com
CAROLINA CHICKEN BOG | RICE, SHREDDED CHICKEN + SMOKED SAUSAGE
From spicedblog.com
CHICKEN MEATBALLS WITH PICCATA SAUCE | THE MEDITERRANEAN DISH
From themediterraneandish.com
ONE PAN BAKED LEMON CHICKEN AND ARTICHOKES - CREME DE LA …
From lecremedelacrumb.com
10 DELICIOUS BUTTER DIPS TO UNLOCK THE DELICIOUSNESS OF ARTICHOKES ...
From cookindocs.com
THE 35 BEST KETO CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
SPRING ONION CHICKEN WITH GREEN KALE SAUCE RECIPE - PARADE
From parade.com
CREAMY LEMON ARTICHOKE CHICKEN - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
CHICKEN SOUVLAKI WITH TZATZIKI | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
DOUBLE-LEMON CHICKEN WITH CHEAT’S PRESERVED LEMON - 5
From food.theffeed.com
SEA BASS WITH ARTICHOKE-LEMON SAUCE - FROZEN FISH DIRECT
From frozenfish.direct
INSTANT POT CHICKEN ROSA MARIA - 365 DAYS OF SLOW COOKING AND …
From 365daysofcrockpot.com
LEMON ROSEMARY ROASTED CHICKEN | JUICY CHICKEN + CRISPY, …
From spicedblog.com
17 BEST INSTANT POT CHICKEN THIGH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ONE POT LEMON CHICKEN PASTA RECIPE (DAIRY-FREE)
From freshwaterpeaches.com
LEMON ARTICHOKE CHICKEN - THE FLOUR HANDPRINT
From theflourhandprint.com
BEST CHICKEN PICCATA WITH GNOCCHI - HOW TO MAKE CHICKEN
From delish.com
35+ BEST CHICKEN TENDERLOIN RECIPES (QUICK + EASY)
From platingsandpairings.com
CHICKEN THIGH RECIPES FOR SUMMER
From allrecipes.com
THE LNP ON INSTAGRAM: "AND THAT’S A WRAP ON #WHOLE30! EVERY …
From instagram.com
LEMON CAPER ARTICHOKE CHICKEN PICCATA • TWO PURPLE FIGS
From twopurplefigs.com
You'll also love