Chicken and Artichokes Recipe


Nutrition

Cal/Serving: 948
Daily Value: 47%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat41g64%
Saturated14g72%
Trans1g0%
Carbs80g27%
Fiber9g37%
Sugars6g0%
Protein59g117%
Cholesterol147mg49%
Sodium623mg26%
Calcium271mg27%
Magnesium167mg42%
Potassium1179mg34%
Iron5mg27%
Zinc4mg24%
Vitamin A544IU11%
Vitamin C16mg26%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg28%
Niacin (B3)22mg112%
Vitamin B61mg64%
Folic Acid (B9)138µg34%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E3mg13%
Vitamin K26µg32%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Anne Dolce

I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes. Feel free to play around with the ingredients as you please, though (mushrooms for artichokes, red wine for white), but always make the sauce in the same pan that you cooked the floured chicken. 

3.333335
Ratings6

INGREDIENTS

  • 4 split chicken breasts, pounded thinly
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil, plus more for the pasta
  • 1 onion, cut in half and thinly sliced
  • 1/2 cup white wine
  • Two 8-ounce jars of artichokes
  • 2 cups chicken stock
  • 3 tablespoons butter
  • One package of thin spaghetti
  • 1/2 cup grated Parmesan cheese
  • Minced parsley, for garnish
  • Salt and pepper, to taste

DIRECTIONS

Preheat the oven to the lowest temperature possible.

Season each chicken breast with salt and pepper and coat evenly with the flour. In a large skillet (preferably a cast-iron pan if you have one), heat the 3 tablespoons of olive oil to medium-high. Sauté the chicken breasts until cooked through and they have a nice golden crust, about 3 minutes a side. "Pounded thinly" can be loosely interpreted, so you may need to cook the chicken longer depending on how thick yours is. When the chicken is done, remove it to a baking sheet and put in the oven to keep warm. 

Add the onions to the pan and sauté until soft and translucent, about 5 minutes. Deglaze the pan with the white wine, scraping up the browned bits from the chicken as you do. Let the wine reduce until almost dry, about 4 minutes, and then add the artichokes. Sauté until heated through. Add the chicken stock and bring to a boil. Reduce the heat to low and let the sauce simmer until it thickens, about 10 minutes.

Meanwhile, while you're making the sauce, cook the pasta according to the package instructions. A minute before you drain the pasta, take a mug or a measuring cup and scoop out about ½-1 cup of the pasta water and set aside. Drain the pasta and add back to the pot and add the pasta water and grated Parmesan cheese. Add a pinch or 2 of the parsley and toss well. Once the pasta is ready and the sauce has thickened, remove the chicken from the oven and serve with both. 

Recipe Details

Servings: 4

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