How to Prepare Quick Chicken with Artichoke Pan Sauce

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

Chicken with Artichoke Pan Sauce is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Chicken with Artichoke Pan Sauce is something which I have loved my entire life.

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