Honey B's Romantic Artichoke Chicken

As many of you know...and for those that don't...our first anniversary was this past Sunday.  First let me say that I am one blessed girl boy!!  God has allowed me to spend my life with such a wonderful woman who shows me her love everyday.  So, one thing I like to do to repay that p.d.a. is to cook special dinners on special days.  So...

For my first post ever on my sweet wife's little corner of the web I'm going to show you what I cooked for our first anniversary dinner!

I pondered and moored over what to cook for my wife.  I know she loves mushrooms.  I know she loves artichokes.  And I know she loves handbags!  (Ok, I know that has nothing to do with anything...but she really does.)

So with all the things I know about her, and a few of the things I think I know, I made us Honey B's Romantic Artichoke Chicken (printable version here).

For this recipe you will need:

• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 14 oz. can marinated, quartered artichokes
• 1 cup sliced fresh mushrooms (I used about 1 1/2 cups!)
• 1 cup chicken broth

Directions:

Put oil and butter in a deep skillet over medium heat.  Season the chicken with salt and pepper to taste.  Brown the chicken in the skillet about 5 minutes each side.  Do not let the chicken cook all the way through...but mostly.

While the chicken is browning chop your whole mushroom into slices.  I prefer thicker slices because the mushrooms cook down a lot and we both love that 'shroom flava!  Also, we like the baby bellas for this kind of recipe.  They're a meatier mushroom and a lot more flavor than the plane ol' white mushrooms.

Here's something I've learned when I about found myself with nine fingers.  Slice with the top down and slice on two sides of the stem first.  This gives the mushroom more stability when slicing then...and when your dealing with really sharp knives stability is good.

Now...make sure you have all ten fingers.  If you do then drain your artichokes.  Make sure you drain the extra juice into a bowl for use later.

(If by chance you are now down to nine fingers I would highly suggest you find your way to a hospital.  You can drain the artichokes when you get back!)

Your chicken should be good and browned by now on both sides.  Take those out of the skillet and set them aside.  Put your mushrooms and your artichokes into the skillet and let the 'shrooms brown.

After the mushrooms are good and brown throw in those drained juices you set aside, a cup of chicken broth, and that almost done chicken.  Give it a good little stir and let all that goodness simmer on medium/low for about 20 minutes (until the chicken is done through and through).

Now, for the romantic part!  Place the chicken on a the plate with artichokes and mushrooms all over the top...and don't be stingy with the toppings.  Put a little greenery on the side, light a couple of candles, and put in some nice music and you have a romantic dinner for your first anniversary.  

God blessed me with a wonderful woman who is so good to me.  Doing these kinds of things for her to show her how special she is only a small part compared to how special she really is.  I love you *blessed girl* forever and always!

Love,

Your Honey B.

Gnocci Night

A few weeks ago, I was inspired by Jessica's "Creamy Mushroom Gnocci".  We loved it, so you gotta try it!

Her recipe...Creamy Mushroom Gnocchi  serves 2
Printable Recipe

1 pound whole wheat gnocchi

1 tablespoon olive oil

1/2 onion, chopped

1 garlic clove, minced

2 cups mushrooms, chopped

1/3 cup white wine

1/2 cup heavy (or light) cream

1/4 cup freshly shaved parmesan cheese + more for topping

fresh parsley for garnish

salt and pepper

Heat a skillet over medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5-6 minutes. While onions are cooking, prepare pasta and boil according to directions. Once onions are translucent, add garlic then add mushrooms. Cook until mushrooms are soft – about 5 more minutes.

Add wine and cook for 2-3 minutes. Stir in cream. Turn off heat and stir in parmesan. Add cooked gnocchi to cream sauce. Serve with chopped parsley and more parmesan.

**My modifications:

Saute and add 1/2 lb ground italian sausage after adding onions. 

Substitute beef or chicken stock for wine.