Perfect Artichoke Chicken Piccata

Artichoke Chicken Piccata
Inspired by Stonewall Kitchen, this sauce is also delicious with veal or sole.

Ingredients
4 boneless, skinless chicken breasts
1/4 cup flour
Salt and pepper
1 tablespoon Wildtree Grapeseed Oil
1 tablespoon butter
1/2 cup white wine or chicken broth
small bag of frozen artichoke hearts, quartered
1 bottle Wildtree Perfect Piccata Sauce

Directions
Pound chicken breasts to 1/2 inch thickness.

 Place flour, salt and pepper in a shallow large bowl. Lightly dredge each chicken breast in flour, coating both sides and tapping off any excess flour, set aside.

 Heat grapeseed oil and butter in a large, heavy, straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Sauté until they are a rich golden brown, about 4-5 minutes per side. Add additional oil and butter as needed. Remove chicken and set aside. Add artichoke hearts to pan to brown slightly.

When done, deglaze pan with wine or chicken broth. Return chicken to pan and add Piccata Sauce. Cover pan with lid and simmer 15 minutes until hot. Serve over buttered egg noodles or rice.

To order Wildtree's Perfect Piccata Sauce or Grapeseed Oil please go to www.jenwarr.mywildtree.com.

Jalapeno Artichoke Dip

This is from one of my Wildtree Team Members and she sells out of the Jalapeno Pepper Blend every time she samples it!

Get ready for the Dip of all Dips for your Super Bowl Party (or any party for that matter -- this one is AWESOME!) And don't be scared by the word Jalapeno - it is about medium heat!

Jalapeno Artichoke Dip

1 cup mayonnaise

8 ounces sour cream

2 cans artichoke hearts, drained, chopped

1 cup shredded Monterey jack cheese

1 cup shredded Parmesan cheese

2 tablespoons Wildtree Jalapeno Pepper Blend

Mix all ingredients together. Warm in microwave or crock pot and serve with corn chips, tortillas or veggies. You can also place mixed ingredients in an oven safe dish, sprinkle with a little more cheese and bake until warm and bubbly and starting to brown on top.

To order any Wildtree products please go to http://www.jenwarr.mywildtree.com/.

Chicken Vesuvio

It was cool and windy yesterday so I wanted to make something hearty and warm. Most everything I have ever made from Giada's recipes have been delicious and this was no different. I changed a few things by using either Wildtree's Perfect Pizza Seasoning or fresh lemon thyme instead of dried herbs, and canned artichokes instead of frozen ones. I served it with roasted asparagus and there were hardly any leftovers.

 

Chicken Vesuvio

3 tablespoons Wildtree's Natural Grapeseed Oil

4 chicken thighs with skin and bones (I used a family pack of boneless, skinless chicken thighs.)

Salt and freshly ground black pepper

1 1/2 pounds small red-skinned potatoes, halved

4 large garlic cloves, minced

3/4 cup dry white wine

3/4 cup chicken broth

2 teaspoons Wildtree's Perfect Pizza Seasoning (Giada used 1 1/2 teaspoons dried oregano and 1 teaspoon dried thyme)

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed

2 tablespoons unsalted butter

 

Preheat the oven to 400 degrees. Heat the oil in large ovenproof pot over high heat. (I used my big Le Creuset Dutch Oven.) Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Happy, healthy cooking!

To order any Wildtree groceries please go to www.jenwarr.mywildtree.com.

Here are a few of Giada's cookbooks that I love to use!