Artichoke Chicken Recipe
SPRINGTIME ARTICHOKE CHICKEN Recipe
I’m chokin’ up this week. Today’s recipe for artichoke chicken needs no explaining. It’s easy, quick and really delicious. A great dish for supper after a long day in the garden, or as a casual meal for entertaining.
Artichoke chicken is different from the norm, and yet won’t keep you chained to the stove. It’s light enough, too, so you don’t feel like you’re stuffed when you leave the table. Try this recipe and you’ll be all “choked” up, too!
ARTICHOKE CHICKEN RECIPE
Now go to taste on the seasoning. You might like more garlic, lemon, whatever.
1 to 1-1/2 pounds chicken breast, cut into strips or chunks, seasoned with
salt and pepper
Flour
Olive oil
8 oz sliced mushrooms (you can use either button, cremini, shiitake or sliced
portabellas)
1 can, 15 oz, artichoke hearts packed in water or marinade, drained
2 teaspoons minced garlic or more to taste
1 cup chicken broth or dry white wine
1 lemon – about 2-4 tablespoons juice
Dredge chicken in flour & shake off excess. Sauté in olive oil until cooked through and golden, turning once. Remove and keep warm. Add mushrooms and cook 2 minutes. Add remaining ingredients including the juice of one half of the lemon. Cook down until liquid is slightly reduced. Adjust seasonings with salt, pepper and more lemon juice if desired. Return chicken to pan and reheat. Serve with brown rice, orzo or cous cous and asparagus.
Tips from Rita’s kitchen: Herbs to the Rescue
• Intersperse basil among tomatoes to help overcome insects and disease and improve the growth and flavor of tomatoes.
• Thyme, rosemary, sage and peppermint benefit the cabbage family in repelling white cabbage butterfly.
• Plant a few radish seeds in cucumber hills to protect against cucumber
beetles. Let radishes go to seed right alongside the cucumbers.
Enjoy this Artichoke Chicken Recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
