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CHICKEN - PAN FRY - Chicken Thighs with Artichokes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Better Homes and Garden Makes: 4 to 6 servings ingredients | |
2 teaspoons | olive oil |
2 ounces | prosciutto, cut in thin strips |
1 1/2 pounds | boneless, skinless chicken thighs |
1 ounce | frozen artichoke hearts, thawed and drained |
1 ounce | cremini mushrooms, sliced |
2 | garlic, minced |
1tablespoon | snipped fresh tarragon |
2 tablespoons | all-purpose flour |
1 14 ounce can | reduced sodium chicken broth |
1 tablespoon | white balsamic vinegar |
Fresh tarragon sprigs,, (optional) |
directions
1. In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.
2. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
3. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.
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