CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE
You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.
Provided by Carolyn Malcoun
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
- Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
- Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 11.8 g, Cholesterol 81.9 mg, Fat 10.4 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 4 g, Sodium 463.1 mg, Sugar 0.9 g
CHICKEN WITH LEMON ARTICHOKE SAUCE
This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but it's not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely!
Provided by shannonferger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken breast halves with salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
- Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.
Nutrition Facts : Calories 469 calories, Carbohydrate 11 g, Cholesterol 126.3 mg, Fat 27.3 g, Fiber 2.2 g, Protein 36.2 g, SaturatedFat 10.6 g, Sodium 565.6 mg, Sugar 1.9 g
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 ARTICHOKE IN LEMON VODKA SAUCE
I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.
Provided by NELLIE73
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
- Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
- Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
- Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
- Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 58.4 g, Cholesterol 90.2 mg, Fat 19.9 g, Fiber 6.5 g, Protein 39.1 g, SaturatedFat 6.3 g, Sodium 781.5 mg, Sugar 4.6 g
CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN
This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes.
Provided by Kelly
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add red bell pepper and cook until almost softened.
- Add the garlic. Stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
- Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
- Gently stir in chopped artichoke hearts and parsley.
- Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
- Salt and pepper to taste
- Toss sauce with sliced chicken and hot buttered pasta. Serve.
CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.
TURKEY PENNE WITH LEMON CREAM SAUCE
You'll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it's the perfect way to sneak some fresh veggies into little tummies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.
Nutrition Facts : Calories 528 calories, Fat 25g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 594mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.
PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM
Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
- Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9
CREAMY MUSHROOM-ARTICHOKE SAUCE
Make and share this Creamy Mushroom-Artichoke Sauce recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 27m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.
Nutrition Facts : Calories 577.3, Fat 47.3, SaturatedFat 26.7, Cholesterol 124.2, Sodium 1094.5, Carbohydrate 28.5, Fiber 10.1, Sugar 5.2, Protein 17.2
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.
More about "chicken and artichokes in lemon cream sauce over penne recipes"
SKILLET CHICKEN WITH SPINACH ARTICHOKE CREAM SAUCE …
From littlespicejar.com
5/5 (1)Estimated Reading Time 7 minsServings 4Total Time 32 mins
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Chop the artichoke hearts roughly and squeeze out as much liquid as you can, set aside to drain in a colander or sieve.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
RECIPE: CHICKEN & ARTICHOKES IN WINE SAUCE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN
From pauladeen.com
CHICKEN, BACON, AND ARTICHOKE PASTA - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)User Interaction Count 89Servings 6Category Entree, Pasta
- Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
- Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
CHICKEN, ARTICHOKE, AND MUSHROOM FETTUCCINE RECIPE
From myrecipes.com
4/5
- While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.
- Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.
- Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.
LEMON ARTICHOKE CHICKEN - I'D RATHER BE A CHEF
From idratherbeachef.com
4.3/5 (8)Total Time 50 minsCategory Main CourseCalories 929 per serving
- Using a heavy bottom pan (I used a 10" cast iron pan), heat the butter and olive oil over medium-high temperature. While the fat is heating, liberally salt and pepper both sides of each split breast. When the fat in the pan shimmers, add in the chicken, skin side down and cook for 3-4 minutes or until nicely browned. Flip and repeat on the other side. Remove the chicken from the pan and add to the baking dish.
- Add the onion and a pinch of salt into the pan, still over medium high heat. Cook the onion, stirring occasionally, for 7-8 minutes. Add in the garlic, another pinch of salt and cook for 1-2 minutes more. Add in the sherry and deglaze the bottom of the pan. Allow the sherry to cook off for 1-2 minutes.
- Add in the lemon zest, juice and heavy whipping cream. Mix well and continue to stir for 2-3 minutes or until the cream thickens. Turn off heat and set aside.
CHICKEN ARTICHOKE PASTA - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 30 minsCategory Main Course, DinnerCalories 646 per serving
ONE PAN CAJUN CHICKEN PASTA WITH ARTICHOKES AND LEMON ...
From healthy-delicious.com
4.5/5 (2)Estimated Reading Time 3 minsServings 6Total Time 30 mins
- Heat the oil in a large, deep pan set over high heat. Add the chicken and cook 5-7 minutes, or until browned.
- Reduce the heat to low and add the pasta, broth, water, and lemon juice. Cover and simmer 18-22 minutes, or until the pasta is al dente.
- Uncover and stir in the artichokes, spinach, and lemon zest. Cook until the spinach is wilted. Season to taste with salt and pepper. Serve with lemon wedges and top with parmesan, if desired.
CREAMY ARTICHOKE CHICKEN - TASTE AND TELL
From tasteandtellblog.com
Reviews 1Category DinnerServings 6Total Time 1 hr 10 mins
- In a 12-inch ovenproof skillet set over medium-high heat, heat 1 1/2 tablespoons of the olive oil. Add the chicken breasts and cook until well browned on both sides, about 8 minutes per side. Transfer to a platter.
- In the same skillet set over medium heat, add the remaining 1/2 tablespoon olive oil. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer to a small bowl.
- In the same skillet set over medium-high heat, melt the butter. Whisk in the flour until smooth. Cook, whisking constantly, until the mixture begins to bubble, about 5 minutes. Whisk in the chicken stock and cream. Reduce the heat to medium-low and cook whisking constantly, until the sauce begins to boil and thicken, about 10 minutes. Remove the pan from the heat and stir in the seasoning mix. Add the cooked mushrooms, artichoke hearts, and Parmesan cheese and stir well. Nestle the chicken into the sauce and vegetables, and spoon the sauce over the chicken.
CHICKEN WITH ARTICHOKE CREAM SAUCE - THE COPPER TABLE
From thecoppertable.com
5/5 (1)Category Main DishesServings 4Total Time 45 mins
ARTICHOKE CREAM PASTA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
ARTICHOKE CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN IN LEMON SAUCE WITH PENNE RECIPES
From tfrecipes.com
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE ...
From crecipe.com
RECIPE FOR LEMON ARTICHOKE CHICKEN - SHARE-RECIPES.NET
From share-recipes.net
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE ...
From crecipe.com
BAKED CHICKEN THIGHS WITH ARTICHOKES - ALL INFORMATION ...
From therecipes.info
SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE RECIPES
From tfrecipes.com
PASTA RECIPE WITH ARTICHOKE HEARTS - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love