Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken with artichoke pan sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chicken with Artichoke Pan Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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:

1. Make ready 1 cup lower sodium chicken stock
2. Get 2 Tbs all purpose flour
3. Get 2 Tbs olive oil, divided
4. Prepare Zest of one lemon
5. Get 2 Tbs fresh lemon juice
6. Prepare 1 tsp garlic powder
7. Prepare 2 lb skinless, boneless chicken breast, halved
8. Take 1/4 tsp salt
9. Make ready 1/4 tsp freshly ground black pepper
10. Get Cooking spray
11. Make ready 2 thinly sliced shallots
12. Make ready 1 Tbs chopped fresh rosemary
13. Take 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. Get 2 Tbs chopped fresh flat-leaf parsley divided

Add artichokes to skillet and cook for a couple more minutes. Season sauce with salt and pepper if needed. Add chicken back to pan, turning to. Add chicken to pan, turning to coat.

Steps 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. Make the Sauce: To deglaze the pan for the sauce, put the pan. Chicken and Artichokes in Wine Sauce. Cut the artichoke hearts in half lengthwise.

So that’s going to wrap it up for this exceptional food chicken with artichoke pan sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!