Buffalo Chicken Strips With Blue Cheese Salad

Serves 4 Prep time: 45 minutes Total time: 45 minutes

Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.

Ingredients

2 tablespoons butter
3 tablespoons ketchup
1 to 2 tablespoons hot sauce
1 ½ cups all-purpose flour (spooned and leveled)
2 large eggs
1 ½ pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
4 cups vegetable oil
3 tablespoons reduced-fat sour cream
2 teaspoons light mayonnaise
2 teaspoons each water and fresh lemon juice
3 dashes hot sauce
course salt
¼ cup crumbled blue cheese
1 head romaine lettuce cored and chopped
4 medium carrots, quartered lengthwise and cut into 1-inch pieces
2 medium celery stalks, quartered lengthwise and cut into 1-inch pieces.

Buffalo Chicken Strips

In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
In a medium bowl, whisk together flour, 1 ½ teaspoons salt, and ¾ teaspoon pepper. Sprinkle ½ cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.

In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
In a large (5-quart) saucepan, heat oil to 350° on a deep-fry thermometer (a pinch of flour should si le when dropped in the oil).

Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350°. Repeat with remaining chicken.

Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Note: A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature.

Blue Cheese Salad

In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and ¼ teaspoon salt. Fold in blue cheese.

Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

Source: Everyday Foods/PBS

Weight Watchers Chili

(makes 15 cups, 1 pt per cup)

1/2 lb. lean ground turkey
1 small onion diced
1 cup celery diced
1 28 oz can of diced tomatoes
1 medium bell pepper diced
1 medium yellow squash diced
1 medium zucchini diced
1 15 oz can of black beans
1 package chili seasoning mix
1 12 oz can low sodium, low fat beef broth

Brown turkey and onions in pan sprayed with Pam. Add the remaining ingredients (don't drain the beans...the juice adds flavor).

Cook for 30-40 minutes or until vegetables are tender.

Champagne Chicken

I picked up some Champagne at a tasting this weekend, so I scrubbed the internet for a recipe to try it with. This was a great chicken recipe. I "doctored up" the sauce with minced onion, garlic, salt and pepper. I also thicken up the sauce by adding a tablespoon of flour with some of the sauce in a separate cup, and then added back into the sauce mixture in the pan. I served it with basmati rice cooked in chicken broth.

Serves: 4

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour for dusting
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 1/2 cups fresh sliced mushrooms
• 2 cups heavy cream
• 1 cup champagne

DIRECTIONS

1. Lightly dust chicken breasts with flour and a little salt and pepper.
2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
3. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

Bruschetta Chicken Bake

Prep Time: 10 min Total Time: 40 min
Serves: 6

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

Source: KraftFoods.com
Serving Suggestions: Green Beans and a tossed salad

PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Quick Chicken Cacciatore

Prep time: 25 mins Total time: 1 hour 10 mins
Serves: 4

8 chicken thighs, skin on (about 2 1/2 pounds)
Coarse salt and freshly ground pepper
1 cup all-purpose flour
1/4 cup extra-virgin olive oil
2 medium onions, halved and cut into 1/8-inch thick slices
3 large garlic cloves, finely chopped
2 teaspoons finely chopped fresh rosemary, plus more for sprinkling
1/4 cup dry white wine
3 cans (14 1/2 ounces each) diced tomatoes, juice from 1 can reserved
1 cup homemade or low-sodium store-bought chicken stock

Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge with flour. Heat oil in a large dutch oven over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to place. Repeat.

Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock and 1 teaspoon salt. Return chicken to pot. Raise heat to medium-high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.

Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to the pot. Sprinkled with more rosemary. Serve with noodles or mashed potatoes or alone.

Source: Martha Stewart Living

Creamy Chicken and Mushroom Crepes

Ingredients

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons chopped fresh thyme
1/4 cup crème fraîche
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa's)
Thyme sprigs (optional)

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat.

Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

Yield

6 servings (serving size: 1 filled crepe)

Nutritional Information

CALORIES 272(30% from fat); FAT 9.1g (sat 5g,mono 2.8g,poly 0.9g); PROTEIN 19.4g; CHOLESTEROL 66mg; CALCIUM 66mg; SODIUM 643mg; FIBER 0.8g; IRON 2.1mg; CARBOHYDRATE 27.5g

Cooking Light, AUGUST 2004

Chicken, Spinach, and Mushroom Crepes

Ingredients

Cooking spray
1 cup thinly sliced onion
1 (8-ounce) package presliced mushrooms
3 cups chopped cooked chicken breast
1/2 cup sliced green onions
3/4 teaspoon salt, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
1/4 teaspoon black pepper
10 Basic Crepes
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Yield

5 servings (serving size: 2 crepes)

Nutritional Information

CALORIES 411(30% from fat); FAT 13.8g (sat 6.7g,mono 4.1g,poly 1.4g); PROTEIN 40.1g; CHOLESTEROL 164mg; CALCIUM 308mg; SODIUM 719mg; FIBER 3.7g; IRON 3.6mg; CARBOHYDRATE 30.9g

Cooking Light, JUNE 2006

Chicken with Prosciutto and Tomatoes Over Polenta

While the chicken cooks, prepare the polenta.



2 servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)



4 (6-ounce) chicken thighs, skinned
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 teaspoons olive oil
1/2 cup dry white wine
2/3 cup yellow cornmeal
2 cups water
1 cup chopped seeded peeled tomato
1 teaspoon fresh lemon juice
2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
Sage sprigs (optional)

Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.

CALORIES 482(30% from fat); FAT 15.8g (sat 3.7g,mono 5g,poly 5.2g); PROTEIN 47.3g; CHOLESTEROL 175mg; CALCIUM 48mg; SODIUM 753mg; FIBER 5.8g; IRON 4.5mg; CARBOHYDRATE 37.3g

Cooking Light, MAY 2001

Zesty Chicken Salad

Prep time: 15 minutes
Serves: 1

1 Tablespoon vegetable oil
2 Tablespoons fresh lime juice
1 Teaspoon soy sauce
1 Teaspoon peeled and grated fresh ginger
Coarse salt and freshly ground pepper
4 Ounces thinly sliced cooked chicken breast (1 cup)
1/2 red bell pepper (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
2 Ounces snow peas ends trimmed, thinly sliced lengthwise (1/2 cup)
1 medium carrot thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.

Source: Martha Stewart Everyday Foods

Roast Chicken with 40 Cloves of Garlic

Points: 3
Prep Time: 15 mins Cook Time: 1 hour 25 minutes
Serves: 8

1 tablespoon extra-virgin olive oil
4 bone-in chicken breast halves
4 bone-in chicken thighs
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons tomato paste
40 garlic cloves, unpeeled
1/2 teaspoon dried rosemary
1/2 teasponn dried thyme
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 375 degrees. Heat the oil over medium heat in an ovenproof skillet large enough to hold the chicken in a single layer. Add the chicken, skin side down, and cook until browned on all sides about 5 minutes. Transfer chicken to a plate.

Discard any fat from the skillet and set over medium-high heat. Add the wine, broth and tomato paste; cook, scraping up the browned bits from the bottom of the skillet. Remove the skillet from the heat; stir in the remaining ingredients. Add the chicken and toss to coat with the sauce. Cover the skillet tightly with foil and bake until the chicken is cooked through and the garlic is softened, 1 1/4 - 1 1/2 hours. Remove the chicken skin before eating.

Source: Weight Watchers Pure Comfort cookbook

Crockpot Chicken

Serves: 6 (1 cup servings)
Points: 3

1 10 3/4 oz can Healthy Request Cream of Chicken Soup
1 package dry onion soup mix
2 Cups water
2 Cups uncooked instant rice
16 oz. skinless, boneless chicken breast, cut in 1" pieces
1 Cup sliced mushrooms
1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8hours. Stir before serving.

Chicken with Cream Cheese Sauce

3 chicken breasts, trimmed and kept whole or cut into strips or chunks

1 can chicken broth, separated

4-8 cloves garlic

red pepper flakes

4 oz cream cheese

1.5 tbs flour

2 tsp white wine

Put chicken in large pan with a little bit of olive oil

Add red pepper flakes and pressed garlic

After 1-2 min, add white wine to deglaze the pan and then add ¾ can chicken broth

Bring to a boil then simmer 20-25 min until chicken is cooked

Remove chicken and place in a covered dish; keep warm

Mix flour with remaining broth and add to pan; mix

Add cream cheese, mix until thick and bubbly

Pour sauce over chicken; this is great served over rice with steamed or stir-fried vegetables. If you make extra sauce, it’s great over the rice.

Options: add tiny pieces of chopped red and green pepper when you add the broth; add tiny pieces of chopped jalapeno when you add the broth; add onion with the chicken; add 2 shakes of cayenne pepper; add some shredded parm or gruyere cheese to the sauce

Lime Garlic Chicken

Prep Time: 5 min Total Time: 20 min
Serves: 4

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves - cut into strips
1 cup butter
2 medium heads garlic, diced
1 lime, halved
lemon pepper to taste

Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.

Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.

Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.

Lemon and Sage Roasted Chicken with Caramelized Endive

Prep Time: 15 minutes Cook Time: 35 minutes
Yield: 6 servings

6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows

Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.

Caramelized Endive:
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

Source: Michael Symon

Barbecue Chicken Pita Pizza

Points: 5

1 tsp barbecue sauce
1 tsp canned tomato sauce
1 small white pita bread
1 oz cooked chicken breast, cut into small pieces
1 tsp onion(s), cooked and chopped
1 tsp Hormel Bacon Pieces
1/4 cup low-fat shredded cheddar cheese, about 1 tbsp

Preheat toaster oven or regular oven to 350°F.Mix barbecue and tomato sauces together; spread on pita.Sprinkle chicken, onion and bacon on top of sauce and top with cheese. Bake until cheese melts, about 3 to 5 minutes.

Source: Weight Watchers Online

Slow Cooker Chicken Paprikash

POINTS® Value: 4
Servings: 4
Preparation Time: 20 min Cooking Time: 360 min
Level of Difficulty: Easy

1 sprays cooking spray, or enough to coat skillet
2 cup mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat-free sour cream


Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.

Source: Weight Watchers Online

Chicken Stewed with Artichokes and Tomatoes

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min Cooking Time: 35 min
Level of Difficulty: Easy

1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces, cut in half
1 medium onion(s), sliced
3 cup canned crushed tomatoes, with Italian herbs
28 oz canned artichoke hearts, without oil, drained and quartered
2 medium garlic clove(s), minced
2 tsp lemon zest
1 Tbsp parsley, chopped

Heat a large, nonstick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer for 25 minutes.

Stir together garlic, zest and parsley for topping.

Sprinkle each piece of chicken with some garlic topping and serve.

Source: Weight Watchers Online

Balsamic Chicken with Mushrooms

For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min Cooking Time: 10 min
Level of Difficulty: Easy

2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled


In a nonstick skillet, heat 1 teaspoon of oil.

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Source: Weight Watchers Online

Buttermilk Baked Chicken

Prep Time: 10 mins Total Time: 50 mins
Serves: 4

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch. Dip the chicken pieces in the buttermilk batter, and then roll them in a mixture of breadcrumbs, thyme, and cheese; they’ll be crunchy on the outside, moist and tender on the inside.

Vegetable oil, for baking sheet
8 sliced white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

Bake until chicken is golden brown, about 35 minutes.

Source: Martha Stewart

Chicken Delmonico

Serves: 4

4 (6 to 7-ounce) boneless, skinless chicken breast halves
2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup minced yellow onions
1 tablespoon chopped garlic
3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
1 cup chicken stock, or canned, low-sodium chicken broth
1/2 cup heavy cream
4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.

Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.

Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.

Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.

Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.

Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.

To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Boiled Artichoke Hearts:
1 gallon water
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
4 large globe artichokes, about 10 ounces each
1 lemon, halvedBring the water, bay leaves, salt, and peppercorns to a boil in a large pot.

With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.

Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole.

Source: Food Network