Chicken, Artichokes and Mushrooms

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I’ve recently discovered that I really like artichokes. Don’t get me wrong, I’ve always been a fan of spinach and artichoke dip, but that’s so cheesy and creamy that it would be hard not to be a fan. A few months ago I had a delicious pasta that had artichokes in it and I could actually pick out and appreciate the flavor of the artichokes. Then, just before he left for China, Jesse ordered an artichoke appetizer and I loved it. Finally I decided it was time for me to try using artichokes in my own kitchen. I searched online and when I saw this recipe on Annie’s Eats I was inspired. I used the recipe on her blog as a base and adjusted the sauce because I was envisioning a dijon cream sauce that I could serve over egg noodles. The end result was rich, nutty, slightly tangy and overall delicious. I can’t wait for Jesse to come home so I can make it for him!

Chicken, Artichokes, and Mushrooms in a Dijon Cream Sauce
(Adapted from Annie’s Eats)

1/2 cup all-purpose flour
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary (basically a small pinch, it’s hard to measure rosemary)
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts, cut into bite size chunks
2 tbsp. olive oil
1 tbsp. butter
2 cups sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained (in water, not oil)
1/2 cup dry white wine
1/2 cup chicken broth
1 Tbsp dijon mustard
1/2 cup half and half
1/4 cup grated Parmesan cheese
Minced fresh parsley, for serving (or dry if you don’t have fresh on hand)

In a shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend. Reserve 1 tablespoon of the flour mixture. Place the chicken pieces in the flour mixture and toss until they are evenly coated.

Heat the olive oil in a skillet over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted. Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth. Add the mixture to the skillet, cooking until it is warm and slightly thickened, then stir in the half&half and Parmesan cheese. Return the chicken to the pan to warm through and cover with sauce. Serve the chicken and sauce over egg noodles and garnish with parsley.

Mmm, mmm, Marsala

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Chicken Marsala has been one of my favorite recipes since I was a kid. I can even remember the first time my Mom made it. The power went out right as it was finishing so we had to eat by candle light. Which is probably why I ate the mushrooms, haha. Anyway, I’m not sure if this is a “traditional” chicken marsala recipe but I always enjoy it and I hope you do too!

Chicken Marsala
(Source: It’s a Darne Good Cookbook, with lots of adaptions by me)

Ingredients

4-6 thin chicken breast pounded out to 1/8 inch thickness
1/2 cup flour
1/3-1/2 cup butter
salt and pepper to taste
2 cups mushrooms, sliced (I used baby bellas)
1-2 cloves garlic minced
3/4 cup Marsala wine
1/2 cup chicken stock
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
1/2 box angel hair pasta

Directions
Dredge the chicken in flour. Place 2 chicken breasts at a time in the skillet with 2 tablespoons melted butter (add more with each addition if needed) in skillet. Cook over low heat for 3 to 4 minutes on each side. As each one is done place it in a 9×13 baking dish and sprinkle with salt and pepper. Repeat until all chicken is cooked.

Adding more butter if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken.

Use the marsala wine to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken. Top the chicken with cheese and bake at 425 degrees for 10-12 minutes.

While the chicken is baking prepare angel hair noodles. When the noodles are done drain the water and dump the noodles into the pan with remaining sauce.

Serve chicken and mushrooms over top of angel hair pasta.

**Recipe note** If you are concerned with the amount of butter in this recipe you can substitute olive oil for half of the butter. Some butter is required to give it a rich flavor but it is perfectly okay to use half butter and half olive oil.