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Ingredients of Chicken with Artichoke Pan Sauce:

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

Chicken with Artichoke Pan Sauce start cooking:

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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