Best Lemon Brandy Chicken With Artichokes Recipes

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LEMON BRANDY CHICKEN WITH ARTICHOKES



Lemon Brandy Chicken with Artichokes image

This was a dish sent to me by my Aunt, Janet Chute for a family recipe book I made for x-mas. I've added more lemon juice than called for. A great company recipe.

Provided by Diana Adcock

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons flour or 2 teaspoons cornstarch
2 teaspoons butter
salt and pepper
3 teaspoons brandy
3 teaspoons lemon juice
2 teaspoons chicken bouillon
1 1/2 cups water, mixed with bouillion
1 cup sour cream
1 jar artichoke heart

Steps:

  • Brown the chicken in a small amount of oil.
  • Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.
  • Combine the flour, butter and 3/4 cup of the water.
  • Heat over med-high until it starts to thicken-stirring constantly.
  • Add the remaining water, chicken boullion, lemon juice and brandy.
  • Simmer for 5 minutes.
  • Cut the artichoke hearts into smaller pieces and place around the chicken.
  • Remove sauce from heat and whisk in the sour cream.
  • Pour over entire chicken dish and bake at 350* for 35 minutes, covered.

LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

LEMONY CHICKEN



Lemony Chicken image

Lemony chicken that is sure to please!

Provided by Melanie Greer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
½ cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
¼ cup white wine
2 large lemon, juiced
¼ cup unsalted butter, softened
¼ cup drained capers
1 large lemon, cut into wedges

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
  • Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g

LEMONY CHICKEN WITH ARTICHOKE HEARTS



Lemony Chicken with Artichoke Hearts image

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon unsalted butter
⅓ cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

Steps:

  • Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  • Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g

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