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August 2, 2011
Chicken with Artichokes
Poultry Classics
Prep time:
15 minutes, plus chillingcooking time:
16 minutes“Grandma often chose recipes she could prepare in advance so she could spend more time with us.”
Ingredients
Serves 4
- 1 (4-ounce) jar marinated artichoke hearts
- 1 (2-ounce) jar chopped pimiento, drained
- 2/3 cup white wine or chicken broth
- 3 tablespoons honey mustard
- 1/4 teaspoon each salt and black pepper
- 8 ounces wide egg noodles
- 3/4 cup herb-seasoned stuffing mix, crushed
- 4 boneless, skinless chicken- breast halves
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Directions
1
Drain artichoke marinade into small skillet. Set artichokes aside in small bowl.
2
Add pimiento, wine, mustard, salt and pepper to marinade in skillet; bring to a boil. Cook over high heat for about 3 minutes. Pour pimiento mixture over artichokes; refrigerate, covered, at least 45 minutes.
3
Cook noodles according to package directions; drain and keep warm.
4
Place stuffing mix in large resealable plastic food storage bag. Add chicken; seal bag and shake gently to coat chicken.
5
Heat oil in large skillet over medium-high heat until hot. Remove chicken from bag; shake off excess stuffing.
6
Cook chicken until browned, about 3 minutes on each side. Add artichoke mixture. Reduce heat to low. Simmer, covered, until chicken is no longer pink in center, about 10 minutes.
7
Serve chicken mixture over cooked noodles and sprinkle with parsley.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Ever one to eliminate cooking steps without sacrificing flavor, Grandma discovered a new use for stuffing mix. She crushed herb-seasoned dry stuffing mix and used it to coat boneless, skinless chicken breasts. The flavorful coating kept the chicken moist and delicious.
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