Creamy Artichoke Chicken

This recipe was born of one of those flexible (ahem...stressful) moments on the mission field.  We were hosting a going away party for an elderly Dutch lady in our church who was returning to Holland.  At the last minute she called saying that she had invited six more people to attend.  I looked at the roast beef I had planned (which had looked gigantic before getting all the fat cooked out of it) and knew I couldn't stretch it that far.  I would need a second main course!  All I had on hand was some individually frozen chicken tenderloins.  So with less than half an hour until show time and no plan in mind, I threw them into a skillet with a frantic prayer, "Please Lord?!?! Make something good of this!"  They were still frozen!  I could see them quickly browning on the outside, but knew I would need some liquid for them to cook through.  I found a long-forgotten jar of marinated artichokes in the back of my cupboard and threw them in, juice and all.  I made a quick cream sauce, sprinkled half my spice rack over top and viola--dinner was served.  This dish wound up being the star of the show. Evidently the tangy cream sauce appealed to the Western European palate...who knew?  I guess the Lord did.  I didn't know quite how to respond to the rave reviews...I said "thank you" (not wanting to burden anyone with my stress), but had to keep returning thanks to the Lord, who really is "a very present help in trouble"--even if trouble is in the kitchen!

Creamy Artichoke Chicken

Serves: 6

Prep time: 30 minutes (may vary depending on how stressed you are and how hard you pray)

1 1/2 lb. boneless skinless chicken breast, thinly sliced (or tenderloins)

Salt, pepper and garlic powder to taste

1 tablespoons oil for frying

1 (14 oz.) jar/can of marinated (quartered) artichokes*

1 can evaporated milk

1 cup chicken broth (or hot water + 1 tsp. powdered chicken bouillon)

3 tablespoons flour 

1 teaspoon dried dill

1 teaspoon dried thyme

1 teaspoon dried parsley

¼ cup Parmesan cheese and/or sour cream (not part of the "original" recipe, but a nice addition)

Freshly ground pepper

Fresh parsley

Preparation

Thinly slice and season chicken with garlic, salt and pepper.  

Sear over high heat for 2-3 minutes on each side until lightly browned  (do not overcook, although thicker chicken will require more cooking time.  Individually frozen tenderloins may be cooked from frozen.  Increase cook time by 3 minutes).  

Sauce:

In the same skillet, add artichokes (with juice) and spices and simmer over medium low heat until it bubbles.  

Blend (or shake in sealed container) chicken broth and flour together until smooth.  Pour slowly into artichokes and chicken, stirring gently until gravy forms.  

Pour can of evaporated milk in slowly. Simmer for 1 minute, stirring gently.  

Stir in parmesan cheese and/or sour cream and simmer 3 minutes.  

Add more chicken broth if the sauce gets too thick. 

Serve immediately over pasta or rice.  Garnish with freshly ground pepper and chopped parsley.

Substitutions

*If marinated artichokes are not available, use:

1 can plain artichokes with juice 

3 T. olive oil

3 T. white vinegar

1 T. Italian seasoning (or other herb blend)

(marinated artichokes vary; adjust seasonings to taste) 

Tip:

If individually frozen meats are not available in your area, you may want to prepare some to have on hand in a pinch.  Cut to the desired size, sprinkle with sea salt and soak for 1/2 hour in cold water.  Then arrange pieces 1/2 inch apart on a cookie sheet and place in freezer for 1 hour.  Flip pieces over and freeze again for at least 1 hour.  (Faster in a deep freezer).  When pieces are frozen on the outside, place in a ziplock bag or airtight container and use within 2 months to avoid freezer burn.

International Dinner: ISRAEL

My days on Kibbutz Degania Bet, the communal farm in Northern Israel where I spent the summer between my sophomore and junior year of college, will never be forgotten.  I dug in soil recycled from the days Philistine and Israelite battles and skipped rocks from the bank of the Jordan River where it flows out of the Sea of Galilee.  I fell in love with the land (which I knew I would), I fell in love with the people (although I already had), but I really fell in love (new, young, infatuated puppy love) with the FOOD.  Here are three of my favorites, representing the melting pot of cultures that Israel is. 

Israeli Salad

As pure Israeli as it gets.  This is a staple at practically every meal.  On the kibbutz, the veggies were offered in the cafeteria—whole, raw and with a pile of knives.   Every meal is more fun after a chopping party!  A true “balabusta” (keeper of the home) would never do this, though.  She would take great pride in chopping tiny pieces.  As you can see from my picture, I’m not yet a “balabusta”...If I had chopped about three times finer (without mushing, of course) It would be perfect.  

Ingredients:

2-4 cucumbers

4 large tomatoes

1 green pepper, seeded

1 red pepper, seeded

1 small onion

2 tbsp olive oil

1 tsp. salt

1 tsp. pepper

1 tbsp. lemon juice

Preparation:

Finely dice all vegetables, the smaller the better, and mix together in a bowl.

Add oil and lemon juice.  Season to taste and serve immediately.

To make a richer salad, add any of these: parsley, chopped olives, coarsely grated carrots, cubed avocado, radishes, green onions, thinly sliced cabbage or lettuce.

Yields 4-6 servings

Sesame Turkey (or Chicken) Schnitzel

The name, “schnitzel” may remind you of something German (vienerschnitzel).  In fact, it is!  Jewish people from Eastern Europe are called "Ashkenazi Jews." (As opposed to Sephardic Jews, who lived in Mediterranean region or Arab lands) Because Jewish people were dispersed throughout the world, Jewish food borrows from the many cultures they have live among.  This version has a definite Israeli twist with lemon and sesame, which you won’t find in the German counterpart.  This is a “Shabbat” favorite, eaten after sundown on Friday night.

Ingredients:

4 pieces turkey or chicken breast, thinly sliced (about 4 oz./125 grams each)

1 tbsp. lemon juice

½ tsp. salt

¼ tsp. pepper

1 egg

½ cup spiced breadcrumbs (or finely crushed crackers)

½ cup sesame seeds

oil for frying

Sprinkle turkey/chicken with lemon juice, salt and pepper.  Let stand for 30 minutes.

Beat egg in a shallow dish.

Put flour in a wide plate.

Mix together bread crumbs with sesame seeds on a separate plate.

Dip turkey/chicken breast in flour, then in the egg, coat evenly with breadcrumb mixture.

Heat oil in a heavy frying pan and fry over medium-low heat on both sides until golden brown.  Drain on paper towels

Serve hot with lemon wedges, rice or mashed potatoes, and vegetables.

Yield: 4 servings

Note: It’s not overly authentic, but my kids love for me to cut theirs into strips before cooking:  Lemon Sesame Chicken Fingers...tastes like Schnitzel! 

Also note in my picture:  I didn't have nearly enough sesame seeds on hand as the recipe called for.  Still yummy!

Mejadra

This rice and lentil dish is eaten throughout the Middle East in various forms.  It is more popular among Sephardic Jews, who made their homes in many Arab lands.  Today it is a considered a specialty of Israel’s Galilean Arab community.  This delicious grain combination is sure to be a favorite!

1 cup brown lentils soaked overnight

1 ½  cup brown rice (or white long grain/jasmine.)

3 cups water

1 ½ tsp. soup powder (chicken or vegetable bullion)

½ tsp. salt

½ tsp. pepper

½ tsp. cumin (optional, to taste)

2 large, finely chopped onions

3 tbsp olive oil

Preparation:

Cover lentils with salted water and cook for about 45 minutes until soft.  Drain.

Meanwhile, put rice, water, soup powder, salt and pepper and cumin in a pan.  Bring to a boil and cook for 15-20 minutes, until all moisture is absorbed and rice is tender.

Fry onions in olive oil until golden. (The very best part!)

Combine lentils, rice and onions.  Adjust seasonings.*  Reserve some fried onion for garnish and serve hot. 

Yield: 6-8 servings

*Note:  I like to taste the rice and lentils before mixing to adjust seasoning.  It’s hard to get seasonings adjusted later, as the soft lentils tend to “mush” easily. 

Recipes adapted from the little cookbook, "The Melting Pot: A Quick and Easy Blend of Israeli Cuisine."  Available everywhere tourists go in Israel.