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Chicken Or Shrimp And Artichoke Hearts
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Or Shrimp And Artichoke Hearts

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014


2 Teaspoons Olive Oil or lard
4 Unit Chicken Breasts
8 Ounces Shrimp Peeled and deveined
1 Tablespoon Butter (1/4 stick) cut into 6 pieces
2 Unit Cloves Of Garlic minced
1/2 Pound Mushroom sliced (up to 12)
1 Unit Artichoke (14 ounce)
1 Tablespoon Lemon Juice depending on the
1/2 Teaspoon Dried Tarragon crushed
2 Teaspoons Soy Sauce about 5 shakes
1/2 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
1 Unit Pepper
1 Unit Parsley
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1. In a large skillet with a lid, heat the olive oil over medium-high heat.

2. Add the chicken, skin side down. Brown 2 to 3 minutes, then turn over and brown the other side.

3. Remove from the pan and set aside. Melt the butter in the same pan over medium heat.

4. Add the garlic and mushrooms and cook until they begin to soften.

5. Stir in the artichokes hearts and their liquid, the lemon juice, tarragon, soy sauce and the wine, scraping up any browned bits.

6. Return the chicken to the skillet, spooning some sauce on top.

7. Sprinkle with fresh cracked pepper. Bring to a boil then cover and simmer on low heat 15 to 20 minutes, or until the chicken is cooked through.

8. Use a slotted spoon to remove the breasts and vegetables to a serving platter and tent with foil to keep warm.

9. Degrease the sauce, if necessary, and reduce to desired consistency.

10. Serve the chicken breasts with the warm artichoke sauce and garnish with parsley and pepper.

11. In this dish, chicken breasts are simmered with marinated artichoke hearts (which should be stocked in every pantry), mushrooms and garlic in a tangy tarragon wine sauce.

12. This is another dish that comes together in a very short time, in a single skillet, with minimum fuss and maximum taste.

13. For a dish this tart and flavorful, the addition of simple egg noodles and a simple, steamed green vegetable would complete the meal perfectly.

14. NOTES : To make this for two people, I used 8 ounces shrimp, 1/4 pound mushrooms and a 7 ounce jar of marinated artichoke hearts.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, Shellfish, Butter, Mushroom, MSG, Poultry, Sulfites, Garlic, Shrimp, Fructose Malabsorption, Olive Oil allergies.
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