So I was asked to post this recipe so here goes....oh but wait, of course I have something to say first. In this recipe it calls for artichokes and mushrooms (frowny face). I cook alot but I do not cook with mushrooms. I do not eat mushrooms. I don't like looking at mushrooms. This has been a fact since I can remember and the best part is, it doesn't have anything to do with how they taste. It gags me to even imagine the texture of a mushroom. Seriously! That spongey ickiness turns my stomach. I have tried fried mushrooms, I have tried stuffed mushrooms, btw I really want to eat fried mushrooms, they look really good. I have tried them covered in ranch and I try real hard to enjoy it, but then I get that funky texture and it's all over......so here ya go!
Chicken and Artichokes in a White Wine Sauce
1/2 cup all purpose flour
1 tbsp combined herbs (basil, thyme, oregano, and parsley
Salt and pepper
4 boneless chicken breasts, halved ( 2 breasts total)
2 tbsp olive oil
1 tbsp butter
2 cups sliced baby bella mushrooms
1 can (14 oz) quartered artichokes, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated parmesan cheese, for serving
Minced fresh parsley, for serving
In a shallow dish, combine flour and herbs, mix with a fork. Reserve 1 tbsp flour mixture. Using tongs coat the chicken breast halves on both sides with the flour mixture, shaking off excess.
Heat the olive oil in a skillet over medium high heat. Add the chicken to the pan cooking until browned on each side, 8-10 minutes, turning half way through cooking. Remove the chicken to a plate, cover to keep warm.
Add the butter to the pan until melted. Add mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.
In a bowl, mix the wine, broth and reserved tablespoon of flour, whisk until smooth. Add mixture to pan until it is warm and slightly thickened. Return the chicken to the pan to warm through and cover with sauce. Serve chicken with sauce spooned over the top and garnish with Parmesan cheese and parsley.
I served this over angel hair pasta but you can also use rice.
So, I meant to do this the other night when I actually made it but I got busy. SO now as I finish up the last of it I decided this dip is blog worthy. This dip has been near and dear to my heart ever since I can remember. I would always get almost giddy when I knew my mother was making it because she only made at certain times of the year. Well, really one time a year and any other time was just bonus and very unusual. Once a year when my mother hosted Bunco at our house I knew this dip was coming and I always called first bowl before all the ladies got to the house and I had to leave. So when I got older and moved out I remember the first time I made it just because I wanted it. I felt very grown up :) I know it sounds weird but it's true. I even remember calling my mother and basically telling her "I made Grand Lake Dip just because it's Thursday, so HA!" So here it is, it's not even hard, it's really so easy!
p.s.~~~ I never knew why it was called that.......and I have tweeked it a little over the years as well....sorry mom :)
GRAND LAKE DIP:
1lb. turkey sausage
1 box of velveeta
2 cans rotel
1 small onion
garlic powder
1 tbsp mince garlic
Brown the sausage, diced onion, and garlic together until the sausage is done. Cut the velveeta into smaller, easier to melt pieces. Open the rotel, draining one can so it's not to watery. Drain meat if necessary, I noticed when I changed it to turkey it wasn't necessary. Turn heat down to medium. Add velveeta and rotel to the meat mixture. Season with garlic powder to taste. Make sure to watch your heat or the cheese will burn on the bottom, stir often.
When this is finished on the stove you can move it to your crock pot to take with you and keep warm. If you make it in the crock pot the consistency isn't right and it looks lumpy or curdy.
Well enjoy! This is a great winter weekend treat!
