If I was domestic…I wouldn’t be afraid to use stainless steel cookware.
So everyone seems to be so excited about stainless steel lately, and I found yet another Pampered Chef recipe to try (I love their books!). It calls for using a stainless skillet. Fortunately like 8 years ago Santa brought me a set of stainless pans that I’ve never really used up until this point because stuff always sticks to the bottom! …which I’ve now learned is kind of the point?!
Enter new recipe. This sounded quite tasty and has artichokes in it which I love but never know how to prepare. A little tip – although almost everything about Costco is..awesome one thing that is not so great is their mondo jar of artichoke hearts. They are soaked in oil which sucks for those of us counting calories. Just stick with canned hearts packaged in water. They actually carry them at our ghetto Kroger so you can probably find them anywhere – probably even a gas station.
Moving on-
Tip #2 turn on your fan before begining – it was like a smoke bomb in the kitchen. You may say I did something wrong, I may not disagree but turn your fan on.
The recipe is below, it is Andy tested & approved (if you aren’t a regular reader this means your average 5-10 year old will like it). Best of all this is something actually different you can do with a chicken breast.
If you try this one please comment and let us know what you thought!
The skillet actually cleaned up nicely!
Artichoke Chiken with Roasted Potatoes
from Pampered Chef 29 Minutes to Dinner
Potatoes & Chicken
3 small red potatoes
1.5 C water
1t Salt
2 boneless chicken breasts halved
2t rosemary
2t olive oil divided
Artichoke Topping
1/2C chopped artichoke hearts
2t chopped parsley (fresh if you are fancy)
1 oz Parmesan Cheese divided
2t Mayonnaise
1. Pre-heat broiler on HIGH. Meanwhile, cut potatoes into quarters. Place potatoes, water & salt into a microwaveable dish on HIGH for 6-8 minutes or until tender. Drain & set aside.
2. For artichoke topping, chop artichokes and place in a small bowl with parsley. Grate cheese (or dump from canister). Set aside 2 T for later use. Add remaining cheese and mayo to artichoke mix and mix well.
3. Flatten chicken to 1/2″ with meat hammer. Sprinkle both sides of chicken with rosemary to taste.
4. Add 1t of oil to stainless steel skillet (do not use non stick cookware) heat over med/high heat 1-3 minutes or until shimmering. Add remaining 1 t of oil and rosemary mix to the potatoes – stir to coat.
5. Place chicken and potatoes cut side down into skillet. Cook 3-4 minutes or until chicken is golden brown. Turn chicken & potatoes over; cook an additional 3-4 minutes or until chicken is golden brown and no longer pink in the middle.
6. Remove potatoes from skillet. Set aside & keep warm. To finish spread chicken with artichoke topping evenly then sprinkle with reserved cheese. Place skillet as close as possible to heating element; broil 4-6 minutes or until topping is deep gold brown. Carefully remove skillet from broiler (use a hot pad dummy!). Serve with potatoes.
Yields 4 tasty servings.
If I was Domestic... 