Hey everyone, I hope you’re having an incredible 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Chicken with Artichoke Pan Sauce is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chicken with Artichoke Pan Sauce is something that I have loved my whole life. They are 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 first prepare a few components. 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:
- Make ready 1 cup lower sodium chicken stock
- Get 2 Tbs all purpose flour
- Get 2 Tbs olive oil, divided
- Take Zest of one lemon
- Get 2 Tbs fresh lemon juice
- Prepare 1 tsp garlic powder
- Prepare 2 lb skinless, boneless chicken breast, halved
- Make ready 1/4 tsp salt
- Get 1/4 tsp freshly ground black pepper
- Take Cooking spray
- Prepare 2 thinly sliced shallots
- Get 1 Tbs chopped fresh rosemary
- Get 4 oz pancetta, finely chopped
- Prepare 3 cloves garlic, minces
- Get 1/2 cup dry white wine
- Get 1 can artichoke hearts, quartered and drained
- Make ready 2 Tbs chopped fresh flat-leaf parsley divided
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. Add chicken to pan, turning to coat.
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!
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. Easy Chicken Breasts with Mushroom & Artichoke Pan Sauce. Add one tablespoon butter if needed.
So that’s going to wrap this up for this exceptional food chicken with artichoke pan sauce recipe. Thank you very much for your time. I am confident 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
