Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken with artichoke pan sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really 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 favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Chicken with Artichoke Pan Sauce is something that I have loved my entire life.
To begin with this particular 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 cook it.
The ingredients needed to make Chicken with Artichoke Pan Sauce:
- Get 1 cup lower sodium chicken stock
- Make ready 2 Tbs all purpose flour
- Prepare 2 Tbs olive oil, divided
- Get Zest of one lemon
- Take 2 Tbs fresh lemon juice
- Get 1 tsp garlic powder
- Get 2 lb skinless, boneless chicken breast, halved
- Prepare 1/4 tsp salt
- Prepare 1/4 tsp freshly ground black pepper
- Get Cooking spray
- Take 2 thinly sliced shallots
- Prepare 1 Tbs chopped fresh rosemary
- Get 4 oz pancetta, finely chopped
- Get 3 cloves garlic, minces
- Take 1/2 cup dry white wine
- Make ready 1 can artichoke hearts, quartered and drained
- Make ready 2 Tbs chopped fresh flat-leaf parsley divided
This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so. He ate around them in this chicken in artichoke pan sauce, and still loved it. So much better than just plain chicken for dinner!
Steps to make Chicken with Artichoke Pan Sauce:
- Combine stock and flour in a small bowl, stirring with a whisk; set aside
- 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.
- 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.
- 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.
- Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Add chicken to pan, turning to coat. Sprinkle with parsley. Enjoy!
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. Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. Melt butter in same skillet used to cook chicken over medium heat. The garlic cream sauce is made with spinach, artichokes, sun-dried tomatoes, and capers.
So that is going to wrap this up for this special food chicken with artichoke pan sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
