Chicken with Artichoke Pan Sauce

Name: Chicken with Artichoke Pan Sauce
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup lower sodium chicken stock; 2 Tbs all purpose flour; 2 Tbs olive oil, divided; Zest of one lemon; 2 Tbs fresh lemon juice; 1 tsp garlic powder; 2 lb skinless, boneless chicken breast, halved; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; Cooking spray; 2 thinly sliced shallots; 1 Tbs chopped fresh rosemary; 4 oz pancetta, finely chopped; 3 cloves garlic, minces; 1/2 cup dry white wine; 1 can artichoke hearts, quartered and drained; 2 Tbs chopped fresh flat-leaf parsley divided

Adrianne Meszaros @adriannemeszaros

Chicken with Artichoke Pan Sauce

Adrianne Meszaros @adriannemeszaros

Saved

Ingredients

50 mins

4 servings

1 cuplower sodium chicken stock
2 Tbsall purpose flour
2 Tbsolive oil, divided
Zest of one lemon
2 Tbsfresh lemon juice
1 tspgarlic powder
2 lbskinless, boneless chicken breast, halved
1/4 tspsalt
1/4 tspfreshly ground black pepper
Cooking spray
2thinly sliced shallots
1 Tbschopped fresh rosemary
4 ozpancetta, finely chopped
3 clovesgarlic, minces
1/2 cupdry white wine
1 canartichoke hearts, quartered and drained
2 Tbschopped fresh flat-leaf parsley divided

Saved

Steps

50 mins

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!