Chicken with Artichoke Pan Sauce
Chicken with Artichoke Pan Sauce

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken with artichoke pan sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken with Artichoke Pan Sauce is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken with Artichoke Pan Sauce is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken with artichoke pan sauce using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken with Artichoke Pan Sauce:
  1. Make ready 1 cup lower sodium chicken stock
  2. Make ready 2 Tbs all purpose flour
  3. Take 2 Tbs olive oil, divided
  4. Get Zest of one lemon
  5. Make ready 2 Tbs fresh lemon juice
  6. Make ready 1 tsp garlic powder
  7. Take 2 lb skinless, boneless chicken breast, halved
  8. Make ready 1/4 tsp salt
  9. Prepare 1/4 tsp freshly ground black pepper
  10. Make ready Cooking spray
  11. Get 2 thinly sliced shallots
  12. Get 1 Tbs chopped fresh rosemary
  13. Take 4 oz pancetta, finely chopped
  14. Prepare 3 cloves garlic, minces
  15. Prepare 1/2 cup dry white wine
  16. Make ready 1 can artichoke hearts, quartered and drained
  17. Take 2 Tbs chopped fresh flat-leaf parsley divided
Steps to make Chicken with Artichoke Pan Sauce:
  1. Combine stock and flour in a small bowl, stirring with a whisk; set aside
  2. Combine 1 Tbs oil, rind, lemon juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to a coat. Let stand at room temperature for 30 minutes.
  3. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
  4. Reduce heat to medium. Add remaining 1 Tbs oil to pan; swirl to coat. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender. Add garlic; cook 30 seconds. Add wine to pan; cook 4 minutes or until liquid is almost evaporated, scraping pan to loosen browned bits. Stir in stock mixture; bring to a simmer.
  5. Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Add chicken to pan, turning to coat. Sprinkle with parsley. Enjoy!

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