ArcaMax Chef - Main Course -- Chicken with Artichokes

ArcaMax Publishing > Home & Garden > Recipes > ArcaMax Chef

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Games:

Fun online games, quizzes, hangman and more on the games page

Main Course -- Chicken with Artichokes

6 boneless chicken breasts
One third cup flour
Salt and pepper to taste
One quarter cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
One third cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.

The Skinny: You can substitute apple cider for the white wine if you cannot tolerate any alcohol. You can also use olive oil, which is better for you than regular vegetable oil.

Carrots with Ginger-Lime Sauce

1 pound carrots thinly sliced
One quarter cup butter
One half tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger. The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.

The Skinny: Not much room for improvement here.

This news arrived on: 12/07/2007

Share this Story