MONDAY RECIPE POST - ARTICHOKE CHICKEN - SERVES 4

Our recipe today came from a food blog called 'cook2eatwell', hosted by Elizabeth.  An excellent dish and as Dear Other Half said, "it gets better after each bite" and "let's make this again."  You can find the original recipe here.  There are also a lot of other recipes I am interested in, such as those linked in Elizabeth's recipe, "Chicken and Mushrooms" for instance.  We said before even reading this, that next time we would add mushrooms.  There is also "Chicken and Broccoli Pasta", "Artichoke Salad" and "Hot Artichoke Dip".  

Everything is done on the stove top.  We practically stop using the oven on hot and humid days.  

Artichoke Chicken 

Serves: 4

Calories per portion: approximately 371  

Described by our host as "an Italian-inspired blend".

Total time from prep to finish is approximately 40 minutes.

1¼ – 1½ pound Boneless, Skinless Chicken Breast, fat trimmed off if needed and cut into 1 inch pieces 

1 teaspoon Salt, plus extra if needed (we used kosher salt)

½ teaspoon Dried Oregano

½ teaspoon Dried Thyme

¼ teaspoon Dried Rosemary

¼ teaspoon Black Pepper

2 tablespoons Olive Oil

3-4 Garlic Cloves, minced

¼ cup White Wine

½ cup Chicken Broth

2 tablespoons Lemon Juice (1 – 2 lemons)

1 (14 ounce) can quartered artichokes, drained

1 pint Grape or Cherry Tomatoes

2 tablespoons Butter

For garnish:

1 to 2 tablespoons chopped parsley

Grated Parmesan Cheese

1 16 oz. box of Barilla Fettuccini (the only reason I mention the brand is that Gregg prefers this to any other and wants it on the shopping list.  Any of your favorite brands would do.

I like to get all the ingredients measured out and prepared first.  I am teased for this but it suits my corner-to-corner personality (i.e. I insist on spreading that butter corner-to-corner on a slice of toast).  

Start with the water to cook pasta, so that it will be ready to serve along with your chicken and artichokes.  Use the cooking directions on the packet.

Add salt, oregano, thyme, rosemary and black pepper to a small bowl.  Stir to combine.

Sprinkle the chicken pieces with seasoning mix and stir well to coat.

Heat olive oil in a large, deep skillet over medium heat.  When the oil is hot but not smoking, add the chicken.  Arrange so that it is in one layer.  Cook for 3 minutes.

Turn each piece and cook an additional 3 minutes.

Add garlic and cook 1 minute, stirring frequently.

Carefully add the white wine and cook for 2 minutes, stirring occasionally.

Add the chicken broth, lemon juice, artichokes and tomatoes.  Stir well to combine.  Cover the skillet.  When the liquid comes to a simmer, lower the heat to medium-low and continue cooking (covered) for 15 minutes.  Stir occasionally.

When the chicken is cooked through (at least 165 deg. F. at the center of the largest, thickest piece) and the tomatoes burst, add 2 tablespoons of butter and stir until it melts.  Turn off the heat.

Taste the sauce and add salt if needed.  

Garnish with the chopped parsley and serve over pasta.

Serve with a slice of your favorite crusty bread. 

A mixed green salad on the side would be nice.

(Elizabeth provides nutritional information at the end of her recipe if you need them.  Click here to see those.

Nothing much to add other than we look forward to making this again.  It was added to the favorites folder.

No changes today, we bought every ingredient we needed.

DOH said he would like to add shrimp, and I thought mushrooms would be a nice addition.

The wine we used was Beringer's White Zinfandel.

We got it at our local supermarket and neither of us can remember how much it cost there, but at Total Wine & more when I checked online, it goes for $4.99 a bottle.  You can see that page at this link. Anytime we need wine in a recipe, we will have a glass with our meal. We are no connoisseurs and don't have it often enough to be, but we know what we like.  We also follow the rule of thumb when buying wine as an ingredient, don't buy anything you wouldn't enjoy a glass of yourself. 

 And these special coasters were part of a birthday gift from my son and daughter-in-law.  Thank you my Darlings, I love them!  They know how much I enjoy my bees and positive quotes.

There was more than enough for two servings on my plate.  I wrapped what I had left and put it in the fridge.  There were leftovers for two more meals which we enjoyed over the weekend.  This meal tastes even better the next day.  

Here is the address in full if you prefer to cut and paste instead of using the link.

https://www.cook2eatwell.com/artichoke-chicken/

That's all I can think of at the moment.  If you have any questions, please leave them in the comment section and I will do my best to answer them.