Chicken With Mushrooms Artichokes Diabetic 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

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

CHICKEN WITH MUSHROOMS & ARTICHOKES (DIABETIC)



Chicken with Mushrooms & Artichokes (Diabetic) image

This is from one of my favorite diabetic cookbooks Trim & Terrific Diabetic Cooking by Holly Clegg. It's made with items I usually have in my pantry so no special trips to the store! The key to a great sauce is do not allow the evap milk to boil or it will separate out and become watery with clumps of cream. It's great served with wild rice. (I forgot to take a picture before everyone starting eating it! The picture I used is the step right before the cream and artichokes are added.)

Provided by Teresa Jacobson @foundmyzen

Categories     Chicken

Number Of Ingredients 9

2 pound(s) boneless skinless chicken breast
- salt and pepper to taste (optional)
8 ounce(s) fresh mushrooms, sliced
1/2 cup(s) fat-free low sodium chicken broth
2 tablespoon(s) lemon juice
14 ounce(s) canned quartered artickokes, drained
1 cup(s) fat-free evaporated milk
1/2 cup(s) green onions, chopped
1/2 cup(s) plain fat-free yogurt

Steps:

  • Season the chicken with salt and pepper, if desired. Lightly coat a skillet with nonstick cooking spray (or substitute 1 T. olive oil.) Cook the chicken until browned on both sides (5-7 minutes.)
  • Add mushrooms, chicken broth and lemon juice; bring to boil, then reduce heat and cook, covered, for about 25 minutes or until chicken is done.
  • Add the artichokes and evap milk. Stir and cook for 5 minutes or until slightly thickened--DO NOT BOIL! Stir in green onion and yogurt. Serve.
  • ** To freeze this dish, leave out the yogurt and stir it in after reheating.
  • 177 calories per serving 3g fat 64 mg cholesterol 199 mg sodium 9g carbohydrates 28g protein exchanges: 1/2 fat-free milk, 3 very lean meat

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