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Tuesday, May 7, 2013

Chicken and Mushrooms with Artichoke Hearts and Green Beans

Many moons ago, I found a recipe for chicken and mushrooms in white wine, and it's one of those dinners that frequently pops up on my weekly menu. It's simple, it's quick and it's delicious. The other day I wanted to add a little more to it to make it filling, without having to rely on a starch. We've been trying to keep dinners lighter, with just protein and vegetables and it is especially suitable on these warmer spring days.

So, long story short, it was obviously a hit adding the extras, because here I am, sharing it with you!

Chicken and Mushrooms with Artichoke Hearts and Green Beans
Serves 2

4-6 chicken tenderloins, depending on their size and your appetite (I am pefect with two, Todd is with three)
2 tbsp flour in a Ziploc bag
salt and pepper to taste
4 tsp butter, divided
4 tsp olive oil, divided
8oz mushrooms
8 oz green beans, parboiled 5-6 minutes and chilled
3-4 cloves garlic, minced or roughly chopped
1/4 cup white wine
1/3 cup chicken broth
1/4 cup chopped fresh parsley
1 14 oz can quartered artichoke hearts
2-3 tbsp shredded parmesan (optional)

Heat oven to 200. Toss each chicken tender in the Ziploc bag. If you feel real raw about wasting a Ziploc for such a brief and fleeting purpose, toss them in a bowl, but I think shaking the chicken in the bag ensures a nice even coating and doesn't require as much flour.

Place a heavy or stainless steel skillet over medium to medium high heat, and add butter and oil. Nonstick doesn't really work here, because you want some of that flour to come off on the pan, to help thicken the broth and wine you'll be adding later.

Add your chicken, salt and pepper them, and cook until golden and slightly crisped in places. Mmmmm. Remove from heat and keep warm in oven.

Add the rest of the butter and oil. Now let me stop you here, like Kanye West. Imma let you finish, but I just wanted to say that I personally don't measure out my oil and butter, I eyeball how slicked over the pan is. But the recipe was originally intended to be healthy, so by all means, whip out the measuring spoons.

Add your mushrooms and once they're starting to sweat, add your green beans. Cook for a few minutes to let the beans heat through, and then add your wine, broth and parsley. By the way? I made this last night but didn't have wine so I just used more chicken broth, and there was definitely a lack of flavor. If you don't have any wine, try anything for an added kick. White wine vinegar might even do the trick, just add small increments at a time so you don't overpower it.

Once the sauce has reduced significantly, add your artichoke hearts and heat through. Plate up the veggies and sauce, top with warmed chicken and sprinkle with parmesan if you so desire.

Voila! Even including the parboiling time, this is such a quick and snappy meal that has a sort of understated, leisurely sort of elegance about it. Can you believe I just wrote that about food?

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