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Tuesday, February 8, 2011

Chicken a la Nancy

I am sticking with the chicken, lemon and artichokes theme from the last recipe I posted. I have to admit, it is one of my favorite flavor profiles. This recipe is healthy and easy and tastes great as leftovers, too. The recipe is from my mom which she adapted from 365 Ways to Cook Chicken.



Ingredients:
4 skinless, boneless chicken breast halves, pounded to 1/4" thickness, OR 1.25-1.5 lb chicken tenders, cut into 2 inch pieces
3 tablespoons olive oil, divided
1 clove garlic, minced
1/2 lb baby bella or white mushrooms, sliced
1/2 lemon, thinly sliced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or more to taste
1/4 teaspoon dried oregano
1/2 cup dry white wine
1 14oz can whole artichokes, drained and cut into quarters

Directions:
Heat 2 tablespoons olive oil in large skillet over medium heat. Add chicken and cook 2 to 3 minutes per side, until opaque. Remove chicken, keep warm.

Add 1 tablespoon of olive oil to the pan and heat. Add garlic, lemon and mushrooms and cook 3 to 5 minutes until tender. Sprinkle with flour, salt, pepper, and oregano. Cook, stirring, 1 minute. Add wine, bring to a boil, stir until mixture thickens. Add drained and quartered artichokes and return chicken to pan. Simmer 2 minutes until heated through.

Garnish with sliced lemons from the other half lemon and fresh parsley, if desired.

Serves 4
Points Plus 8 (based on using 1.25 lb chicken breasts)


Linked to Fudge Ripple Tuesday Night Supper Club and For the Love of Blogs Tasty Tuesday.

Labels: , ,

5 Comments:

Anonymous ann said...

Christina, I love this flavor profile as well. This dish looks refreshing and delicious!

February 8, 2011 at 4:07 PM  
Blogger shealennon said...

Mmm, this looks really good! I'm always looking for a fresh spin on chicken.

February 8, 2011 at 8:13 PM  
Anonymous Jeanette said...

What a nice light and healthy meal. This looks gorgeous on the plate!

February 9, 2011 at 2:35 PM  
Blogger Christy said...

i love chicken with artichokes but my recipe is a bit too complicated to make it more often than i do. your version is much healthier and easier to get on the table on a busy weeknight. thank you for sharing with tuesday night supper club. again..fabulous photo!

February 11, 2011 at 4:37 PM  
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C + C Marriage Factory: Chicken a la Nancy

Chicken a la Nancy

I am sticking with the chicken, lemon and artichokes theme from the last recipe I posted. I have to admit, it is one of my favorite flavor profiles. This recipe is healthy and easy and tastes great as leftovers, too. The recipe is from my mom which she adapted from 365 Ways to Cook Chicken.



Ingredients:
4 skinless, boneless chicken breast halves, pounded to 1/4" thickness, OR 1.25-1.5 lb chicken tenders, cut into 2 inch pieces
3 tablespoons olive oil, divided
1 clove garlic, minced
1/2 lb baby bella or white mushrooms, sliced
1/2 lemon, thinly sliced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or more to taste
1/4 teaspoon dried oregano
1/2 cup dry white wine
1 14oz can whole artichokes, drained and cut into quarters

Directions:
Heat 2 tablespoons olive oil in large skillet over medium heat. Add chicken and cook 2 to 3 minutes per side, until opaque. Remove chicken, keep warm.

Add 1 tablespoon of olive oil to the pan and heat. Add garlic, lemon and mushrooms and cook 3 to 5 minutes until tender. Sprinkle with flour, salt, pepper, and oregano. Cook, stirring, 1 minute. Add wine, bring to a boil, stir until mixture thickens. Add drained and quartered artichokes and return chicken to pan. Simmer 2 minutes until heated through.

Garnish with sliced lemons from the other half lemon and fresh parsley, if desired.

Serves 4
Points Plus 8 (based on using 1.25 lb chicken breasts)


Linked to Fudge Ripple Tuesday Night Supper Club and For the Love of Blogs Tasty Tuesday.

Labels: , ,