Chicken with Artichokes and Angel Hair

Sometimes I think that I must get a different version of Everyday Food as everyone else. It will come in the mail, and I'll go through it and tear out what I think I like. And then sure enough, I'll see on someone's blog a recipe that I somehow completely missed!

Thanks to Reservations Not Required, I got a second chance to make this awesome chicken dish. I did take note of her disappointment in rinsing the capers and artichokes; I was a bit afraid to have too powerful of a taste, so I did still rinse, but just briefly. Perfect.


Ingredients

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers
• 2 tablespoons butter
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Chicken with Artichokes and Other Stuff...

Delicious Meliscious really cooked up a great meal in this dish which she posted from For the Love of Cooking.

My only complaint with this dish is really no one's fault but my own; I used canned artichokes, and I think that gave too much of a vinegar-y taste. I didn't even know you could buy frozen, but I would for sure try them next time.


Marinade Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 clove of garlic, minced
• 3-4 leaves of basil, chopped
• Zest of one lemon, chopped finely
• Sea salt and fresh cracked pepper to taste
• 1 tbsp olive oil (for cooking)

Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Place chicken into a large zip lock bag and add the olive oil, minced garlic, chopped basil, lemon zest, sea salt and pepper. Mix so the chicken is evenly coated with marinade. Let it marinate for at least 1 hour.

Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before slicing into bite size chunks.

Ingredients:

• 8 oz of button mushrooms, sliced
• 1 cup of frozen artichoke hearts, thawed (I used canned)
• 1 handful of grape tomatoes
• 1 clove of garlic, minced
• 3 tbsp Parmesan cheese
• Cheese tortellini, prepared per instructions
• Juice of 1-2 lemons (to taste)
• 1-2 tbsp butter
• 5-6 basil leaves, chopped
• Sea salt and fresh cracked pepper to taste

Directions:
Cook the tortellini per instructions. While the pasta is cooking, add mushrooms to the hot skillet you cooked the chicken in. Add more oil if needed (I didn't need to). Sauté for 3-4 minutes or until golden brown. Add the artichoke hearts, tomatoes and minced garlic to the pan then stir frequently for 60 seconds. Add the tortellini, chicken chunks, lemon juice, butter, Parmesan, basil, sea salt and fresh cracked pepper to taste. Enjoy.

Creamy Chicken with Artichokes

I noticed that several bloggers in my Google reader had prepared this recipe from Cooking Light. I had also ripped it out of the magazine and filed it in my Big Fat Cooking Binder.

However, I noticed that Pleasure Cooker put an interesting spin on it; she swapped in artichokes for the asparagus. I like artichokes, so onto the weekly menu it went...

Her adaptation was perfect; I didn't change a single thing! (Sorry, Brooke - no humorous and unexpected subs... hee hee!)



Ingredients:

• 3 skinless, boneless chicken breast halves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth
• 1 can artichoke hearts, drained
• 4 oz. cream cheese
• 1 1/2 tablespoons flour
• 1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.