GREEK CHICKEN & ARTICHOKES
Because it's so easy and fast, this recipe was a perennial favorite with my friends during our college years. I've also added olives and onions to the mix to give it a little something extra. -Caitlin Chaney, Palm Harbor, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
GREEK ISLAND CHICKEN
This recipe is an internet find, though I've forgotten where. Its quick to put together, and served over rice, coucous or orzo makes an entire meal. I'm not sure how authentically Greek it is, but we like the flavor combinations: the sweetness of the cinnamon and the honey balanced by the acidity of the wine and lemon. Make sure to use a drinkable wine for best results.
Provided by FlemishMinx
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
- Remove from skillet, and set aside.
- Add onion and red pepper to skillet and saute for one minute.
- Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
- Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
- Mix well.
- Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
- Lay the lemon slices on top of the other vegetables around the skillet.
- Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
- Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
- If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
- Spoon sauce and vegetables over chicken, garnish with parsley and serve.
GREEK CHICKEN MARINADE
Greek marinade for chicken or pork with a bright, lemony flavor.
Provided by Denise D
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 3 g, Fat 13.6 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 1.3 mg, Sugar 0.7 g
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE CHICKEN
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 Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
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, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN ARTICHOKE SKILLET
My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. -Carol Latimore, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.
Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 864mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
SKILLET CHICKEN AND ARTICHOKES
We love this easy yet elegant dish with its subtle flavor. Serve with a rice pilaf for a quick and easy gourmet meal! You can also use turkey cutlets, fish fillets or seafood. For a special meal, make it with chicken and shrimp.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes on each side. , Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. Add the water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. Stir in the artichokes and mushrooms. Cover and simmer on very low heat 20 minutes or until the chicken is tender. Sprinkle with parsley. Serve on a bed of rice or noodles.
Nutrition Facts :
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