CHICKEN SAUTE WITH ARTICHOKES AND SHITAKE MUSHROOMS
Steps:
- With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3 or 4 scallops. Set aside.
- Remove stems from shiitakes and slice about 1/8 inch thick, set aside
- Mix together the flour, seasoned salt and pepper in a pie plate or shallow bowl.
- Heat 2 T of the olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, pat off the excess and cook them, a few at a time, in the skillet until light golden brown, removing them to a plate as they are done. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining flour mixture. Do not clean skillet.
- Saute minced garlic in remaining olive oil over med heat until golden and add shiitakes and shallots. Saute until limp and remove to a plate to the side.
- Add wine to the pan, stirring up any browned bits. Reduce by half.
- Add chicken stock, artichoke hearts and lemon juice. reduce the liquid again by half.
- Using a wire whisk, sprinkle 1 T of the remaining flour mixture over the liquid in the pan and whisk in. Cook to thicken.
- Slide chicken scallops and mushroom mixture back into sauce and reheat. Cook 2 min to blend flavors. Season with salt and pepper if desired.
- Turn off heat and stir in parsley. Serve over buttered noodles or orzo.
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Asad Gaming
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kevin Ramirez
[email protected]I've never had chicken sauté with artichokes and shitake mushrooms before, but it was delicious!
Christal Thesnaar
[email protected]I love the combination of artichokes and shitake mushrooms in this dish.
Mahbuba Hoq
[email protected]This is a great recipe for a quick and easy weeknight meal.
Raja Zaryab
[email protected]I made this dish for my family and they all loved it. The chicken was tender and juicy, and the sauce was creamy and flavorful.
Chantelle Indigo King
[email protected]This dish was easy to make and very delicious. I used white wine instead of chicken broth and it turned out great.
AJ Sourov
[email protected]I'm not a big fan of artichokes, but I loved them in this dish. The sauce was creamy and flavorful, and the mushrooms added a nice earthy flavor.
Sunve Shikder
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken breasts in the fridge and they worked perfectly in this dish. The sauce was simple to make and the artichokes and mushrooms added a nice touch.
Kirubel Deribe
[email protected]I made this dish last night and it was so easy and flavorful! I used boneless, skinless chicken breasts and they cooked perfectly in the time specified. The sauce was creamy and tangy, and the artichokes and mushrooms added a nice texture.
Replace Pwakuli
[email protected]This dish was a hit at my dinner party! The artichokes and shitake mushrooms added a unique and delicious flavor to the chicken. I will definitely be making this again.