Steps to Make Favorite Chicken with Artichoke Pan Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken with artichoke pan sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken with Artichoke Pan Sauce is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken with Artichoke Pan Sauce is something which I have loved my entire life.

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 cook that.

The ingredients needed to make Chicken with Artichoke Pan Sauce:

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

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!

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