Best 12 Chicken Saute With Artichokes And Shiitake Mushrooms Recipes

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.

CHICKEN SAUTE WITH ARTICHOKES AND SHIITAKE MUSHROOMS

Steps:

• 1. With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3-4 scallops. Set aside. 2. Remove stems from shiitakes and slice about 1/8 inch thick. Set aside. 3. Mix together flour, seasoned salt and pepper in a pie plate or shallow bowl. 4. Heat 2 T olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, shake off excess. Cook in oil a few at a time until light golden brown, removing to plate as they are done. Add more oil as needed to prevent sticking. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining four mixture. Do not clean skillet. 5. Saute minced garlic in remaining oil over med heat until golden and add shiitakes and shallots. Saute shallots and mushrooms until limp and remove them to a plate on the side. 6. Add wine to the pan, stirring up any brown bits. Reduce by half. 7. Add chicken stock, artichoke hearts and lemon juice. Reduce liquid by half again. 8. Using wire whisk, sprinkle 1 T of remaining flour mixture over liquid in the pan and whisk in. Cook to thicken. 9. Slide chicken scallops and mushrooms back into the sauce to reheat. Cook 2 minutes to blend flavors. Taste and season with salt and pepper if needed. 10. Turn off heat and stir in parsley. Serve over buttered noodles or orzo, allowing 3-4 scallops per person.

MUSHROOM & ARTICHOKE CHICKEN

Steps:

• Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.
• Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.
• Add two tablespoons of olive oil to a large skillet over a medium heat.
• Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.
• Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.
• Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.
• Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.
• Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce. Top with additional parsley and serve.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS

Steps:

• Prepare coating:
• Preheat oven to 450°F.
• In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
• Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
• Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
• In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
• Make creamed mushrooms while chicken is roasting:
• Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
• Serve chicken with creamed mushrooms.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Brown chicken in butter.
• Place in 13x9 in.
• baking pan.
• Cut artichokes in quarters.
• Arrange artichokes and mushrooms on chicken.
• Saute onion in pan juices.
• Blend in flour, rosemary, salt, and pepper.
• Add broth.
• Cook and stir until thick and bubbly.
• Spoon over chicken.
• Cover and bake at 350* for 50 minutes.