Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken with artichoke pan sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken with Artichoke Pan Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Chicken with Artichoke Pan Sauce is something that I’ve loved my entire life. They are fine 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 cook that.
The ingredients needed to make Chicken with Artichoke Pan Sauce:
- Make ready 1 cup lower sodium chicken stock
- Take 2 Tbs all purpose flour
- Take 2 Tbs olive oil, divided
- Get Zest of one lemon
- Make ready 2 Tbs fresh lemon juice
- Get 1 tsp garlic powder
- Get 2 lb skinless, boneless chicken breast, halved
- Prepare 1/4 tsp salt
- Make ready 1/4 tsp freshly ground black pepper
- Get Cooking spray
- Make ready 2 thinly sliced shallots
- Get 1 Tbs chopped fresh rosemary
- Prepare 4 oz pancetta, finely chopped
- Get 3 cloves garlic, minces
- Get 1/2 cup dry white wine
- Make ready 1 can artichoke hearts, quartered and drained
- Prepare 2 Tbs chopped fresh flat-leaf parsley divided
Chicken and Artichokes in Wine Sauce. Cut the artichoke hearts in half lengthwise. Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. You're brilliant, you're inspired, you're going to make the magic happen.
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!
This is really a blueprint recipe for a key, adaptable pan sauce. Once you internalize the general technique, you've grabbed onto one of those indispensable "what else can I try?" dinnertime areas of expertise. The chicken I made that night was a lemony piccata-style dish, with some added items like mushrooms and artichoke hearts. Remove the pan from the heat, then adjust seasoning. Place the yogurt in a small bowl and whisk in.
So that’s going to wrap this up with this exceptional food chicken with artichoke pan sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
