Post by tessa on Mar 7, 2007 17:53:39 GMT -5
Made this yesterday and DH kept saying "WOW". The sauce was great. Had a little bit of a kick to it.. I added more cayenne.. about 3/4 tsp.
I started it in at 7:30AM.. turned crockpot on for 7 1/2 hours.. then it goes to "stay warm". We ate at 7PM. Chicken was good but too stewed/ shredded for my tastes (but I ate every morsel!)- this is why I don't usually cook in a crockpot..I'm always gone more than 8 hours!!
I found this at Recipezaar and going to stop at store after work to pick up some artichoke hearts. (Going to use chicken.. DH doesn't like pork chops) Planning on making this for dinner tomorrow.
Chops or Chicken With Prosciutto and Artichoke in Cream Sauce(by littleturtle)
Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.
14 ounces artichoke hearts (drained if from a can or thawed if frozen, rinsed & quartered either way)
4 ounces mushrooms, sliced
2 tablespoons olive oil
1/2 onion, thinly sliced
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon oregano
2 tablespoons white wine
4 ounces prosciutto, chopped
2 lbs boneless pork chops or boneless skinless chicken thighs, trimmed of fat
1/4 cup heavy cream
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
Cover and cook on LOW for 8 hours.
Remove the pork chops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
Return the chops to the pot and coat with sauce.
a suggestion from someone else: I'm going to try this next time!
I just made this on top the stove--I browned the chicken first, then made the sauce. It was delicious!!! The flavors blended together wonderfully. Will definitely make again--frequently
~~~~~~~~~
Going to try this the next time..
I started it in at 7:30AM.. turned crockpot on for 7 1/2 hours.. then it goes to "stay warm". We ate at 7PM. Chicken was good but too stewed/ shredded for my tastes (but I ate every morsel!)- this is why I don't usually cook in a crockpot..I'm always gone more than 8 hours!!
I found this at Recipezaar and going to stop at store after work to pick up some artichoke hearts. (Going to use chicken.. DH doesn't like pork chops) Planning on making this for dinner tomorrow.
Chops or Chicken With Prosciutto and Artichoke in Cream Sauce(by littleturtle)
Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.
14 ounces artichoke hearts (drained if from a can or thawed if frozen, rinsed & quartered either way)
4 ounces mushrooms, sliced
2 tablespoons olive oil
1/2 onion, thinly sliced
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon oregano
2 tablespoons white wine
4 ounces prosciutto, chopped
2 lbs boneless pork chops or boneless skinless chicken thighs, trimmed of fat
1/4 cup heavy cream
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
Cover and cook on LOW for 8 hours.
Remove the pork chops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
Return the chops to the pot and coat with sauce.
a suggestion from someone else: I'm going to try this next time!
I just made this on top the stove--I browned the chicken first, then made the sauce. It was delicious!!! The flavors blended together wonderfully. Will definitely make again--frequently
~~~~~~~~~
Going to try this the next time..
