Hello, I’m Kate. Today, I will show you a way to prepare chicken with artichoke pan sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken with Artichoke Pan Sauce Recipe
Chicken with Artichoke Pan Sauce is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken with Artichoke Pan Sauce is something that I have loved my whole life.
To bewith this particular recipe, we must first prepare a few components. You can have chicken with artichoke pan sauce using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken with Artichoke Pan Sauce:
- Make ready 1 cup lower sodium chicken stock
- Get 2 Tbs all purpose flour
- Take 2 Tbs olive oil, divided
- Take 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
- Get 1/4 tsp salt
- Take 1/4 tsp freshly ground black pepper
- Make ready Cooking spray
- Get 2 thinly sliced shallots
- Take 1 Tbs chopped fresh rosemary
- Make ready 4 oz pancetta, finely chopped
- Make ready 3 cloves garlic, minces
- Get 1/2 cup dry white
- Make ready 1 can artichoke hearts, quartered and drained
- Get 2 Tbs chopped fresh flat-leaf parsley divided
Instructions 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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