Chicken with Artichoke Pan Sauce
Chicken with Artichoke Pan Sauce

Hey everyone, it is Jim, welcome to my recipe site. 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 am going to 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 current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chicken with Artichoke Pan Sauce is something that I have loved my entire life. They are nice and they look fantastic.

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

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. Add chicken to pan, turning to coat.

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!

A flavorful saute of chicken, artichoke hearts, olives and mushrooms is added to a classic, creamy Bechamel sauce and tossed with penne for a simply delicious first course or main dish. Make a simple roast chicken even better by using the pan juices to make a tangy, light sauce. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and. How to make Spinach Artichoke Chicken.

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