Recipe: Perfect Chicken with Artichoke Pan Sauce

Recipe: Perfect Chicken with Artichoke Pan Sauce Delicious, fresh and tasty.

Chicken with Artichoke Pan Sauce. Stir in stock mixture; bring to a simmer. Add chicken to pan, turning to. In a small bowl whisk together chicken stock and flour.

Season sauce with salt and pepper if needed.

Add chicken back to pan, turning to coat in sauce.

In a large, deep skillet, heat the olive oil until shimmering.

You can have Chicken with Artichoke Pan Sauce using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken with Artichoke Pan Sauce

1. Prepare 1 cup of lower sodium chicken stock.

2. Prepare 2 Tbs of all purpose flour.

3. It’s 2 Tbs of olive oil, divided.

4. Prepare of Zest of one lemon.

5. Prepare 2 Tbs of fresh lemon juice.

6. You need 1 tsp of garlic powder.

7. It’s 2 lb of skinless, boneless chicken breast, halved.

8. You need 1/4 tsp of salt.

9. Prepare 1/4 tsp of freshly ground black pepper.

10. You need of Cooking spray.

11. You need 2 of thinly sliced shallots.

12. It’s 1 Tbs of chopped fresh rosemary.

13. You need 4 oz of pancetta, finely chopped.

14. It’s 3 cloves of garlic, minces.

15. It’s 1/2 cup of dry white wine.

16. You need 1 can of artichoke hearts, quartered and drained.

17. Prepare 2 Tbs of chopped fresh flat-leaf parsley divided.

Season the chicken with salt and pepper.

Add the chicken to the skillet skin side down and cook over moderately high heat, turning.

Once the skillet is hot, add the oil to the pan, swirl to coat, and heat until it shimmers.

All you need is the "broiling" or grilling effect and you'll have the perfect meal no matter what time of year it is.

Chicken with Artichoke Pan Sauce instructions

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!.

Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits.

Recipe: Chicken & Artichokes in Wine Sauce. by Kathryn Hill..

Add the browned artichokes back to the pan.

Pour in the white wine and and stir and scrape up any bits on the bottom of the pan.

Stir well to coat everything with the wine sauce.