Chicken with Mushrooms, Tomatoes and Artichokes
Gluten Free Living – 2017
Every now and then you hit pay dirt with a new recipe. Chicken with Mushrooms, Tomatoes and Artichokes was one of those recipes. This lovely chicken dish includes mushrooms, tomatoes and artichokes in a lovely chicken broth with fresh basil, leeks and garlic and then it’s garnished with parmesan cheese. It’s a fabulous one-dish skillet dinner that is sure to be a crowd pleaser for your family. Plus, this entree is cooked in about 30 minutes making it quick and easy as well as delicious.
When I was looking at the recipe and the comments, someone suggested they were going to make it with artichokes. I thought that was an excellent idea and since I had all the ingredients on hand already I decided to do the same. Look, this is an absolutely mouthwatering recipe, and one you should try immediately. Plus, it’s healthy, gluten free, clean eating and relatively low in calories.
While the original recipe called for the chicken to be cut in strips and cooked that way (which is what I did), you can also cut the chicken into one-inch chunks if that works more easily for you. The broth is really simple but quite delicious. And, if you’re looking for easy, this recipe is perfect for chaotic weeknight suppers when you’re trying to get dinner on the table quickly.
Give Chicken with Mushrooms, Tomatoes and Artichokes a try soon, and you’ll discover you hit pay dirt too! 🙂
Chicken with Mushrooms, Tomatoes and Artichokes is a wonderful one-dish skillet supper.
Mushrooms, tomatoes and artichokes are tasty veggies that make this entree scrumptious.
I loved the taste of this delicious chicken entree. The fact that it was pretty easy as well, was a win-win for me.
Here’s what I did.
I used these ingredients. The glass jar contains pink Himalayan sea salt.
Heat olive oil in a very large skillet. Season both sides of chicken with salt and pepper. Cut in strips (or chunks), and saute several minutes on each side.
Turn chicken over and cook remaining side until chicken is cooked through. Remove chicken to paper towel-lined plate.
If necessary, add additional oil to skillet. Add leeks that have been sliced and separated into rings. Saute a few minutes stirring occasionally.
Add mushrooms, tomatoes, garlic, red peppers, and half the basil.
Continue cooking until tomatoes begin to wilt and mushrooms are cooked through. Season with salt and paper.
Add quartered artichoke hearts and chicken broth.
Add chicken. Cover with lid and cook through a few minutes.
To serve, garnish chicken with fresh basil and parmesan cheese.
Chicken with Mushrooms, Tomatoes and Artichokes is hearty, satisfying and totally filling. I served it with additional roasted veggies, but it’s also a complete meal by itself.
Garnish with fresh basil and parmesan cheese before serving.
If you’re not used to eating artichokes, they’re perfect in this dish and a great way to experience them the first time.
CHICKEN WITH MUSHROOMS, TOMATOES AND ARTICHOKES
(Recipe adapted from Mennonite Girls Can Cook)
This savory dish is also perfect for company.
Chicken with Mushrooms, Tomatoes and Artichokes is healthy, clean eating, gluten free and low calorie.