Easy Chicken with Artichoke Pan Sauce Recipes

Easy Chicken with Artichoke Pan Sauce Recipes

The ingredients for making Easy Chicken with Artichoke Pan Sauce Recipes

  1. 1 cup lower sodium chicken stock
  2. 2 Tbs all purpose flour
  3. 2 Tbs olive oil, divided
  4. Zest of one lemon
  5. 2 Tbs fresh lemon juice
  6. 1 tsp garlic powder
  7. 2 lb skinless, boneless chicken breast, halved
  8. 1/4 tsp salt
  9. 1/4 tsp freshly ground black pepper
  10. Cooking spray
  11. 2 thinly sliced shallots
  12. 1 Tbs chopped fresh rosemary
  13. 4 oz pancetta, finely chopped
  14. 3 cloves garlic, minces
  15. 1/2 cup dry white wine
  16. 1 can artichoke hearts, quartered and drained
  17. 2 Tbs chopped fresh flat-leaf parsley divided

Step-step making Chicken with Artichoke Pan Sauce

  1. Combine stock and flour in the small bowl, stirring with a whisk; set aside

  2. Combine just one Tbs oil, rind, lemon juice, in addition to garlic powder in a medium dish, stirring with a whisk. Add chicken breast; turn to a coat. Let endure at room temperature for 30 mins.

  3. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a big skillet over medium-high heat. Coat skillet with cooking spray. Add chicken in order to pan; cook 5 minutes on every side or until done. Remove chicken breast from pan.

  4. Reduce temperature to medium. Add remaining 1 Tbs oil to pan; swirl to layer. Add shallots, rosemary, and pancetta; make 3 minutes or until shallots are usually tender. Add garlic; cook 30 secs. Add wine to pan; cook four minutes or until liquid is nearly evaporated, scraping pan to loosen browned bits. Stir in stock mixture; deliver to a simmer.

  5. Include artichoke hearts to pan; cook just one minute or until sauce thickens a bit. Add chicken to pan, turning in order to coat. Sprinkle with parsley. Enjoy!