Chicken With Roasted Artichoke And Mushroom Recipes

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.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

CHICKEN AND ARTICHOKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
• Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
• Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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 ROASTED ARTICHOKE AND MUSHROOM

Steps:

• 1. Preheat oven to 375 degrees. 2. Season chicken breasts with salt and pepper, then place chicken, artichokes, mushrooms and shallots in a medium sized roasting pan. 3. In a small bowl, mix together the remaining ingredients. Then pour over chicken and vegetables. 4. Roast for about 45 minutes, or until chicken is cooked through to desired level of doneness.

CHICKEN WITH ARTICHOKE AND MUSHROOM SAUCE

Steps:

• Cook and drain pasta as directed. Drain liquid from artichokes into a large nonstick skillet and heat over medium heat. Cook chicken in liquid for 3 minutes, stirring occasionally. Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.
• Stir in artichokes and red peppers. Whisk broth, wine, cornstarch, salt and pepper together. Gradually stir into chicken mixture and heat to a boil stirring constantly. Boil and continue to stir for 1 minute, then toss with pasta. Sprinkle with parsley and serve.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a large, heavy skillet, heat the oil or bacon drippings over medium high heat until hot but not smoking.
• Season the chicken with salt and pepper. Brown the chicken on both sides in the hot skillet, about one minute per side, but do not cook all the way through. Remove to a casserole dish.
• Add the prosciutto to the chicken drippings and cook about 2 minutes until crisp. Remove to casserole dish on top of the chicken.
• Chop the artichoke hearts into large pieces and reserve the liquid. Add the mushrooms, artichokes, and garlic to the pan and reduce heat to medium. Saute about 5-7 minutes until the garlic is soft and the liquid has evaporated from the mushrooms. Spoon mixture over the chicken in the casserole dish.
• Pour the reserved liquid from the artichokes into the pan, along with the wine or broth. Add the flour, wisking briskly to remove any lumps. Once mixture has thickened, pour over chicken and mushroom mixture.
• Bake about 30 minutes.

CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES

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.