Chicken with Artichokes and Shrimp Recipe

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Chicken with Artichokes and Shrimp Recipe
Chicken with Artichokes and Shrimp Recipe photo by Taste of Home
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Chicken with Artichokes and Shrimp Recipe

Read Reviews
5 2 2
Publisher Photo
Besides adding color to the dish, the shrimp complement the flavor of the chicken. The recipe has recently become one of our family favorites.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons canola oil
  • 8 uncooked medium shrimp, peeled and deveined
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 plum tomato, chopped
  • 2 garlic cloves, minced
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon butter
  • 3 tablespoons shredded Parmesan cheese

Directions

In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat.
In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese. Yield: 2 servings.
Originally published as Chicken with Artichokes and Shrimp in Reminisce April/May 2010, p51

Nutritional Facts

1 each: 433 calories, 16g fat (6g saturated fat), 146mg cholesterol, 878mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 42g protein.

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons canola oil
  • 8 uncooked medium shrimp, peeled and deveined
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 plum tomato, chopped
  • 2 garlic cloves, minced
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon butter
  • 3 tablespoons shredded Parmesan cheese
  1. In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat.
  2. In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  3. Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese. Yield: 2 servings.
Originally published as Chicken with Artichokes and Shrimp in Reminisce April/May 2010, p51

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Reviews forChicken with Artichokes and Shrimp

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MY REVIEW
jrlech User ID: 7347968 259194
Reviewed Jan. 4, 2017

"This is a family favorite. We add mushrooms, but other than that make it as written. Absolutely delicious!"

MY REVIEW
Maybake User ID: 5100035 146553
Reviewed Sep. 5, 2011

"This is a keeper and I will definitely be using this recipe frequently for our family of five. (I tripled the recipe.) One of our kids looked skeptical about the artichokes, but he ended up going back for more. The flavors blend beautifully. The only thing I changed was to use organic chicken broth and then less salt instead of the reduced sodium. Delicious!"

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