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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Sauteed Chicken With Artichokes


poultry, chicken

1 1/2 tablespoon olive oil, divided
4 boneless, skinless chicken
1 breast halves
1/4 teaspoon salt
1 freshly ground pepper to
1 taste
1 small onion, peeled and thinly
1 sliced
1 small red bell pepper, stemmed,
1 seeded and thinly sliced
1 small clove garlic, peeled and
1 minced
1 6 oz jar marinated artichoke
1 hearts, drained and coarsely
1 chopped
1/4 cup dry white wine
2 tablespoon minced fresh basil

1. In a nonstick skillet heat 1 tablespoon olive oil over medium heat. Saute the chicken breasts until cooked through. Sprinkle lightly with salt and pepper. Remove the chicken from the pan and hold in a warm oven. 2. Heat the remaining 1/2 tablespoon olive oil in the pan. Add the onion and saute 4 minutes. Add the bell peppers and garlic; saute an additional 4 minutes. Stir in the artichoke hearts and wine. Bring to a boil, reduce the heat slightly and simmer until the wine has evaporated. 3. Add the basil and any juices that have gathered around the chicken to the vegetables. Cook 1 minute and spoon over the chicken.