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| Note to self: Next time you take blog pix of food, a) take it off cookie sheet first b) clean off edges where it spilled over and c) show photos of it served, where it looks much more appetizing. Honestly, this is really good -- and easy! |
But let me assure you, this is a terrific recipe, nice for winter when you want the oven on and one you can make ahead and bake up a little later for company.
Artichoke/Almond Chicken
Use 4 chicken breasts or my preference, one package of 8-9 chicken tenders. (I think it's easier to serve that way)
Brown the chicken in a skillet for about five minutes. Then add:
1 can artichoke hearts
1 container of mushrooms (I like sliced portabella -- I think that's about 8 oz)
1 can sliced water chestnuts
1 small onion, sliced
2 carrots, diced or sliced (optional)
1/4 t. thyme but I always use more. (That's dried, I use more of that, too -- and about a T of fresh)
salt and pepper to taste
Let that go a few minutes to get the onions soft and while it is, in a saucepan...
1 1/2 c. chicken broth
1/2 c. white wine
2 T. cornstarch
Heat, stirring constantly until it is thickened and coats the back of a spoon. You can test this out by running your finger along the back of the spoon and see what it looks like. It should leave a mark.
Transfer the chicken mixture to a baking dish and pour the sauce over the top. Top with slivered almonds.
Bake at 375 for about 45 minutes. (If you have made this in advance and refrigerated, I'd recommend bringing to room temp or possibly cooking a tad longer, since when the ingredients went in as the recipe is written, they are still warm. It might affect cooking time.)
I'd recommend serving with wild rice (it's a pretty "white" dish, even with the veggies) or a tri-color orzo.
Great with a green salad and/or green or colorful veggie and a glass of dry white wine!
Enjoy!
Sharing with Let's Keep in Touch on Let's Add Sprinkles / Share Your Cup
Sounds delicious.
ReplyDeleteHello, it looks delicious. I am always looking for new chicken recipes.
ReplyDeleteThanks for sharing. Happy Thursday, enjoy your day!
That looks so good. I love the combination of nuts with meat...gives it that something special! Enjoy your day sweet friend. Hugs!
ReplyDeleteIt does sounds good. At first I thought it was a dessert in the picture. Love good chicken recipes. Thanks!
ReplyDeleteSounds, looks good . . .
ReplyDelete(Dribbles over the edge say so!)
I will let you know when we try it!
Making out my grocery list, although most ingredients I have!
Did I miss the artichoke in the recipe?
ReplyDeleteLooks good. I am not a fan of mushrooms but I usually just eat around them...haha
ReplyDeleteI'm trying that for sure!
ReplyDeleteI love chicken and always on the lookout for new ways to serve it. I like the almonds on top, would make it crunchy. Saved!
ReplyDeleteThanks Jeanie.
Sounds wonderful, could you please beam me a large portion over now! Hugs, Valerie
ReplyDeleteLooks delicious to me.
ReplyDeleteAmalia
xo
Oh Jeanie, this sounds just delicious! A really great combination of foods.
ReplyDeleteI will have to try this one day.
Thank you so much for your visit and well wishes.. Yes, this year's flu has hit so many so hard.. Glad to be back.
blessings,
Penny
Yum, this looks really good! I'd have to leave the mushrooms out as Phil doesn't like them (bummer!) but even without them I bet it would be great. Thanks for sharing as I am searching for new protein recipes now that I need to eat more protein due to having gestational diabetes. I'm soooo sensitive to carbs so I really have to limit my carbs and make sure I get a lot of protein at a meal but I'm so burned out on roasted chicken breast so I need some new ideas!
ReplyDeletemmm that looks delicious, a perfect winter dish. I'm not keen on artichokes but yes to all the other ingredients. Ideal for the slow cooker :-)
ReplyDeleteJeanie, that is a great photo, it looks like real comfort food! I love mushrooms and artichokes! This sounds delicious..Thank you and I WILL be trying your recipe!
ReplyDeleteI'll have to give this a try. It looks yummy. Thanks for linking up to Keep In Touch.
ReplyDeleteOh yum. I'll take everything but the chicken. Grin.
ReplyDeleteJeanie, I *like* the photo - dribbles are fine, an old baking sheet with character is good - no complaints here! Wish I had a plate of this right now.
ReplyDeleteThis looks delicious, Jeanie. I love chicken, and the artichoke and almonds add a little something extra. This looks like a scrumptious meal to have during these cold winter months. Thanks for sharing.
ReplyDelete~Sheri
Sounds so yum and delicious!
ReplyDeleteI swear, I'm not a chicken lover, but this recipe sounds wonderful. I would substitute the canned mushrooms with whole ones I had to cut up. I doubt it would have changed the time to cook much longer, either. I would probably NOT use any wine, though, since it would mean I'd have to buy some, and then the rest would turn to vinegar over time.
ReplyDeleteIt sounds delicious. I think I will try that, just keep off the almonds since I am allergic to them. One of my goals this year is to get a few more dinner recipes under my belt so try to spice up the typical dinner around here. Thanks for sharing. :) Hugs-Erika
ReplyDeleteI struggle with taking pictures of food too and I love your notes to self under the picture! It does look good and the ingredients all together sound wonderful. I happen to have a package of chicken tenders in the fridge so this will go on next weeks menu...our busy weekend keeps me from having to cook dinner till Monday!!
ReplyDeleteSounds delish, will have to make it. Thanks so much for the recipe. I am in the mood for comfort food.
ReplyDeleteThe snow people are really pretty. Thanks for sharing.
Have a wonderful warm weekend.
Mary
Oooo.... this looks sooo good! Very elegant too! LOVE artichokes... and the crunch of water chestnuts...mmm.... It's always good with some extra chicken recipes in one's repertoire. Especially a cozy winter recipe, like this one--bookmarking now. I almost always add more herbs and spices to recipes--gimme taste! ;) I think your photo is good. Food is hard to photograph well. So much depends on light too. Thank you so much for sharing! ((HUGS))
ReplyDeleteSounds and looks delicious Jeanie. I love the ease of this make ahead recipe. What a delicious dinner with the salad and glass of wine. Enjoy your weekend.
ReplyDeleteI have a smiliar recipe I've made for years. It uses Cara Mia marinated artichoke hearts, mushroom, onion, and chicken, and it's stovetop rather than onion. But, like yours, it goes over rice quite nicely. I've never thought of adding water chestnuts, but that might be a good addition. Thanks for reminding me of the combo -- it is delicious.
ReplyDeleteThat sounds good! It kind of looks like a dessert in the picture, I think it's the dish and the almonds on top.
ReplyDeleteI love oven meals this time of year. They're always so comforting, and they help warm up the house.
This looks amazing you have me wanting to make this. Sounds perfect with a green salad. Enjoy your day. xoxo
ReplyDeleteit sounds delicious...must try it...i so love good soups
ReplyDeleteThis looks so delicious! Thanks for sharing:)
ReplyDeleteirinathayer.com
First of all, food photography is VERY tricky and difficult! But you need not apologize for the photo (which isn't bad at ALL!) because we love chicken. We love almonds. We love anything bubbling out of the oven and I'll take this ANY DAY! Looks fabulous, Jeanie!
ReplyDeleteJeanie this looks so good! I'm pinning it! We need comfort food this time of year!
ReplyDeleteOooh, yum! I want to try this! I have just started cooking again after years...Just simple recipes, still, it's wonderful...
ReplyDeleteSounds delicious! I love artichokes and mushrooms!! Thanks for sharing the recipe with SYC.
ReplyDeletehugs,
Jann