Easiest Way to Make Brad's chicken au vino with artichoke parmesan Alfredo

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Guide to Prepare Brad's chicken au vino with artichoke parmesan Alfredo

To begin with this particular recipe, we must first prepare a few ingredients. You can have brad's chicken au vino with artichoke parmesan alfredo using 14 ingredients and 16 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Brad's chicken au vino with artichoke parmesan Alfredo:

1. Get chicken
2. Take 4 split breasts or chicken thighs
3. Get 1 1/2 tbsp olive oil
4. Get 1/2 tbsp each; oregano, rosemary, thyme, pepper, and ground mustard
5. Prepare 1 cup pinot grigio
6. Make ready pasta
7. Prepare 1 box tri colored rotini
8. Get 1 cup pino grigio
9. Make ready 1 can artichoke hearts, quartered
10. Get 3 large cloves of garlic, minced
11. Make ready 3 cup whole milk
12. Prepare 1/4 cup corn starch
13. Make ready 2 oz grated parmesan cheese
14. Take 1 salt and pepper to taste

When it's hot, add the garlic and chicken. Immediately sprinkle the chicken generously with salt and black pepper. Add the butter; once it's fully melted, add the cream and parmesan. When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.

Instructions

Steps to make Brad's chicken au vino with artichoke parmesan Alfredo:

1. In a large cast iron skillet, heat oil on med low
2. Mix all seasonings
3. Place chicken skin side down and sprinkle half the seasonings over it
4. Cover and let stand until skin starts to brown
5. Flip chicken and cover with rest of the seasonings. Cook until bottom browns.
6. When brown add 1 cup wine. Simmer for 5-6 minutes
7. Prepare pasta al dente
8. Remove chicken to a baking dish. Bake at 325 until cooked through
9. When pasta is done, drain but don't rinse
10. In the chicken pan add other cup of wine, deglaze pan. Scrape all the.good stuff off the bottom.
11. Add artichoke and garlic. Cook until wine reduces to half a cup
12. Mix milk and corn starch. Reduce heat to low. Add milk and stir often until it gets close to a simmer. Go slow or milk will seperate.
13. When milk gets close to bubbling add pasta and parmesan. Stir until sauce thickens and is just bubbly
14. Season with sea salt and pepper to taste
15. Top with more grated parmesan
16. Enjoy

Slightly rinse noodles and drain thoroughly. Add noodles and artichokes to the alfredo sauce and mix completely. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Dredge the chicken breasts in the egg then the crumbs/Parmesan bowl. Melt the butter in the same skillet used to cook the artichokes.

As simple as that Recipe of Brad's chicken au vino with artichoke parmesan Alfredo

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