Hello, I am Joana. Today, I’m gonna show you how to make chicken with artichoke pan sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken with Artichoke Pan Sauce Recipe
Chicken with Artichoke Pan Sauce is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken with Artichoke Pan Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 1 cup lower sodium chicken stock
- Prepare 2 Tbs all purpose flour
- Make ready 2 Tbs olive oil, divided
- Make ready Zest of one lemon
- Prepare 2 Tbs fresh lemon juice
- Make ready 1 tsp garlic powder
- Make ready 2 lb skinless, boneless chicken breast, halved
- Take 1/4 tsp salt
- Get 1/4 tsp freshly ground black pepper
- Take Cooking spray
- Make ready 2 thinly sliced shallots
- Take 1 Tbs chopped fresh rosemary
- Prepare 4 oz pancetta, finely chopped
- Take 3 cloves garlic, minces
- Make ready 1/2 cup dry white
- Get 1 can artichoke hearts, quartered and drained
- Get 2 Tbs chopped fresh flat-leaf parsley divided
Steps to make Chicken with Artichoke Pan Sauce:
- Combine stock and flour in a small bowl, stirring with a whisk; set aside
- 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.
- 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.
- 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 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.
- 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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