Chicken Saute With Artichokes And Shiitake Mushrooms Recipes

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MUSHROOM & ARTICHOKE CHICKEN



Mushroom & Artichoke Chicken image

Lightly coated chicken pieces are cooked, crusted and then mixed in with sautéed mushrooms and artichokes swimming in light and zesty white wine and lemon sauce.

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 40m

Number Of Ingredients 11

3 large boneless, skinless chicken breasts
1/2 cup gluten free all purpose flour*
1/2 teaspoon salt and pepper, each
3 tablespoons olive oil, divided (45 ml)
8 oz white or brown (cremini) mushrooms, sliced
6 oz jar artichoke hearts drained and patted dry (185 g)
1 tablespoon minced garlic, about 3 cloves
1 cup chicken stock (240 ml)
3/4 cup dry white wine (180 ml)
2 tablespoons lemon juice (30 ml)
Small handful fresh parsley, chopped

Steps:

  • Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.
  • Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.
  • Add two tablespoons of olive oil to a large skillet over a medium heat.
  • Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.
  • Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.
  • Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.
  • Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.
  • Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce. Top with additional parsley and serve.

Nutrition Facts : ServingSize 1

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES



Chicken Breasts With Mushrooms and Artichokes image

Provided by Moira Hodgson

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms
1 cup hot water
3 whole chicken breasts
1 teaspoon thyme
2 tablespoons butter
4 tablespoons safflower or peanut oil
2 large shallots, minced
1 clove garlic, minced
1 cup canned Italian tomatoes, chopped
1/2 to 3/4 cup of dry white wine
2 pounds baby artichokes
Juice of 1/2 lemon
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
  • Cut the chicken breasts in half and remove any pieces of fat. Pound the breasts flat with a mallet and cut them in half again. Sprinkle with thyme and set aside.
  • Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan. Remove to a plate and keep warm.
  • Add the shallots and garlic and soften. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel. Reserve the liquid. Rinse the mushrooms under cold water and chop them coarse.
  • Add the mushrooms with their liquid, the tomatoes and the wine to the skillet. Cover and simmer gently for 20 minutes.
  • Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves. Cut the tops off, leaving about an inch or so of artichoke. Slice the artichokes in thirds. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
  • Heat the remaining peanut or safflower oil and the olive oil in another skillet. Saute the artichokes until golden and drain on paper towels.
  • Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through. Place in a heated serving dish and sprinkle with the artichokes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

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.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

SKILLET CHICKEN WITH ARTICHOKES AND MUSHROOMS



Skillet Chicken With Artichokes and Mushrooms image

From About.com - Southern Food. This easy skillet chicken dish makes a delicious meal with hot cooked noodles or rice. Feel free to replace the leeks with a small thinly sliced sweet onion or shallots. Very tasty!

Provided by Beth A.

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 -4 boneless chicken breast halves, cut in 1-inch pieces
3 tablespoons butter
3 leeks, white part, cleaned and thinly sliced
8 ounces sliced mushrooms
2 garlic cloves, minced
1 cup chicken broth
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can artichokes, drained and cut up
1 (3 ounce) can sliced black olives, drained
1/2 teaspoon dried basil
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper

Steps:

  • Heat butter in a large skillet over medium heat. Add the chicken and leeks; sauté until leeks are tender, stirring frequently.
  • Add mushrooms and sauté for about 3 minutes longer. Add the garlic and sauté for 1 minute longer.
  • Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2.
  • Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.

Nutrition Facts : Calories 412.7, Fat 17.7, SaturatedFat 7.6, Cholesterol 84.6, Sodium 1122.2, Carbohydrate 32, Fiber 9.8, Sugar 7.8, Protein 30.6

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken With Artichokes And Mushrooms image

Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons butter
2 (6 ounce) jars marinated artichokes, drained
1 (4 ounce) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup flour
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth

Steps:

  • Brown chicken in butter.
  • Place in 13x9 in.
  • baking pan.
  • Cut artichokes in quarters.
  • Arrange artichokes and mushrooms on chicken.
  • Saute onion in pan juices.
  • Blend in flour, rosemary, salt, and pepper.
  • Add broth.
  • Cook and stir until thick and bubbly.
  • Spoon over chicken.
  • Cover and bake at 350* for 50 minutes.

CHICKEN WITH SHITAKES AND ARTICHOKES



Chicken With Shitakes and Artichokes image

I love this chicken dish. Goes really well over rice, but pasta works too. I add more garlic usually, but thats a personal preference.

Provided by Kim127

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
Mrs. Dash seasoning mix (original)
1/4 cup butter
12 green onions, chopped
2 cups shiitake mushrooms, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1/2 cup white wine
1 tablespoon olive oil
4 marinated artichoke hearts, quartered
2 cups cooked white rice

Steps:

  • Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
  • Melt butter in a large fry pan over medium-high heat.
  • Add chicken and saute until lightly brown, about 10 minutes.
  • Remove chicken and set aside.
  • Add green onions to pan and saute about 2 minutes.
  • Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
  • Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
  • Return chicken to pan and simmer until heated through.
  • Serve over rice.

SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT



Sautéed Chicken Breasts With Shiitake Mushroom Ragout image

This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout

Provided by Porfavorcorona

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon shallot, chopped
1 cup shiitake mushroom, sliced
4 plum tomatoes, quartered and skinned
1/4 teaspoon dried tarragon
fresh ground black pepper, to taste
4 (4 ounce) boneless skinless chicken cutlets
salt, to taste
fresh ground black pepper, to taste
1 tablespoon canola oil

Steps:

  • For the Mushroom Ragout:
  • The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
  • Heat the oil in a skillet over medium heat.
  • Add the shallots and cook until they begin to soften, about 2 minutes.
  • Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
  • Add the tomatoes, tarragon, salt and pepper.
  • Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
  • Adjust the salt and pepper to taste.
  • For the Sautéed Chicken Breasts:
  • Generously season the breasts with salt and pepper.
  • Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
  • Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
  • Serve the chicken with the mushroom ragout spooned over and around the breasts.

Nutrition Facts : Calories 74.1, Fat 7, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6

ARTICHOKE CHICKEN



Artichoke Chicken image

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

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

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

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