Chicken with Artichoke Pan Sauce
Chicken with Artichoke Pan Sauce

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken with artichoke pan sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat.

Chicken with Artichoke Pan Sauce is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Chicken with Artichoke Pan Sauce is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have chicken with artichoke pan sauce using 17 ingredients and 5 steps. Here is how you can achieve that.

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

He ate around them in this chicken in artichoke pan sauce, and still loved it. So much better than just plain chicken for dinner! The recipe made a lot of sauce, so serve over rice or pasta so you can savor all of that deliciousness. Or serve with crusty bread that you can dip in it.

Instructions 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!

Cook the shallots until they are translucent but not browned. Stir in the tarragon and artichokes. Chicken and artichokes are a natural pairing, especially when combined in a lemony cream sauce. Put the artichokes on top of the chicken, but do not stir them in. Make the Sauce: To deglaze the pan for the sauce, put the pan.

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