eat the broiler. Coat the chicken with 1 tbsp of the
Heat oil in large skillet and saute chicken strips and mushrooms 5 to 6 minutes.
Sprinkle paprika, pepper and flour over ingredients and stir well until flour is no longer visible.
Add broth and sherry, stirring until mixture thickens and bubbles. Stir in artichoke hearts; cook another minute and serve over rice or pasta.
Saute onion and garlic in olive oil until clear and golden.
Place onion mixture in large bowl.
Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
Pour into greased casserole dish and sprinkle paprika on top.
Bake at 350 for 30 minutes.
Preheat oven to 350 . Season chicken with salt, pepper and paprika.
Prepare chicken breasts by trimming any extra
killet over medium heat. Add chicken, and cook 5 minutes obn
Put the artichoke hearts and mushrooms in a serving dish.
In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
Pour the dressing over the artichokes and mushrooms.
Toss well and then leave to marinate for 10 minutes.
Just before serving, add the chicken (cooled) to the salad and toss well.
Serve on a bed of chilled Romaine lettuce leaves.
Sprinkle chicken pieces with salt, pepper and paprika; set aside.
Melt butter in skillet over medium heat.
Brown chicken pieces in butter.
Transfer chicken pieces to roasting pan.
Tuck artichoke hearts in between chicken pieces; set aside.
Add mushrooms to skillet; cook until golden.
Add broth, wine and rosemary.
Cook, stirring for 2 to 3 minutes.
Pour over chicken and artichoke hearts.
Cover and bake in a 375\u00b0 oven for 40 to 50 minutes until chicken is cooked.
ix.
Whisk in the chicken broth gradually.
Add the
One by one, dredge the chicken pieces lightly in the prepared
Drain artichoke hearts.
In separate bowls, set
Drain and cut up artichoke hearts; saute.
Saute chicken and garlic in olive oil over medium-high heat for about 5 minutes. Mix remaining ingredients in a separate bowl.
Add to chicken when cooked.
Let thicken.
Add artichoke hearts and simmer 10 to 15 minutes.
Serve over angel hair pasta or rice.
lace over high-heat. Sear chicken until browned, about 5 minutes
boil; cook the chicken breasts in the boiling water
If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
Stir chicken into artichoke mixture.
Serve over your choice of pasta.
Drain liquid from artichoke hearts into large skillet; add olive oil and heat.
Dredge chicken with flour and brown in oil mixture.
Remove chicken from oil and place in large casserole.
In skillet, saute garlic 2 to 3 minutes.
Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms.
When heated and thoroughly mixed, pour over chicken.
Cover and bake at 350\u00b0 for 1 hour.
Add sherry; stir and return to oven for 10 minutes.
Preheat oven to 375 degrees.
Open and drain artichoke hearts, and roughly chop them if they are not quartered.
Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
Add salt and pepper to taste. I also added crushed red pepper.
Mix well
Place chicken breasts in shallow baking or casserole dish.
Spread artichoke mixture over the top of chicken.
Sprinkle with parmesean cheese
Bake for 30 minutes.
I serve with wild rice mushroom mixture cooked in chicken stock.
Heat olive oil and saute garlic and drained artichoke hearts together.
Put mixture in a greased 9 x 13 pan.
Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
Top with bread cubes and cheese then drizzle melted butter over top.
Bake at 350 for 25 minutes or until bubbly.
Coat chicken with flour, salt and pepper.
Brown in oil. Remove from pan.
Saute onion in remaining oil.
Stir in wine, broth and spices.
Bring to boil.
Return chicken to pan.
Add artichoke hearts.
Cover and simmer 15 minutes or until chicken is done.
Serve with rice or egg noodles.
Mix cheese, flour and pepper.
Coat chicken and brown in butter.
Set chicken aside.
In same pan, saute mushrooms.
Add butter if needed.
Blend in remaining flour mixture.
Mix broth and wine; mix in pan with mushrooms until thickened, adding broth if too thick.
Cook slowly until sauce is desired consistency. Put chicken in 9 x 12-inch glass baking dish.
Spread artichoke hearts on top, then pour mushrooms with gravy on top.
Add some juice from artichoke jars.
Cover with foil and bake 1 hour at 375\u00b0.