Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken with artichoke pan sauce. One of my favorites. For mine, I am going to 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 on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken with Artichoke Pan Sauce is something that I have loved my whole life. They’re nice and they look wonderful.
Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat.
To get started with this particular recipe, we must prepare a few components. 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:
- Prepare 1 cup lower sodium chicken stock
- Get 2 Tbs all purpose flour
- Get 2 Tbs olive oil, divided
- Make ready Zest of one lemon
- Get 2 Tbs fresh lemon juice
- Make ready 1 tsp garlic powder
- Get 2 lb skinless, boneless chicken breast, halved
- Get 1/4 tsp salt
- Get 1/4 tsp freshly ground black pepper
- Prepare Cooking spray
- Take 2 thinly sliced shallots
- Take 1 Tbs chopped fresh rosemary
- Make ready 4 oz pancetta, finely chopped
- Take 3 cloves garlic, minces
- Take 1/2 cup dry white wine
- Make ready 1 can artichoke hearts, quartered and drained
- Prepare 2 Tbs chopped fresh flat-leaf parsley divided
He ate around them in this chicken in artichoke pan sauce, and still loved it. 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.
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!
Cook the shallots until they are translucent but not browned. Stir in the tarragon and artichokes. Chicken and artichokes are a natural pairing, especially when combined in a lemony cream sauce. Put the artichokes on top of the chicken, but do not stir them in. Make the Sauce: To deglaze the pan for the sauce, put the pan.
So that’s going to wrap this up with this special food chicken with artichoke pan sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
