Chicken And Artichoke Stroganoff Recipes

CHICKEN STROGANOFF I

Steps:

• In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
• In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
• Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

ARTICHOKE CHICKEN

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°.

CHICKEN AND ARTICHOKE STROGANOFF

Steps:

• Drain artichoke hearts, reserving 1/3 cup liquid, and set the artichoke hearts aside. Add enough olive oil to reserved liquid to make 1/2 cup. Stir in 1 Tbsp herbs.
• In a large skillet over medium-high heat, sauté garlic in 1 Tbsp olive oil until garlic just begins to turn white (do not brown).
• Add onion and cook until just beginning to turn transparent (again, do not brown).
• Add chicken and 1/4 cup oil-herb mixture; cook until chicken is browned.
• Meanwhile, combine flour and remaining herbs in a small bowl and stir well. Add the flour mixture to remaining oil-herb mixture and stir until smooth. Pour over chicken. Stir to combine; add boiling water and stir.
• Bring mixture to a boil and cover, reduce the heat, and simmer 4-5 minutes or until chicken is done. Remove from heat.
• Stir in the reserved artichoke hearts and sour cream and heat through. Serve over hot rice or noodles.