Chicken with Artichoke Pan Sauce.
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Ingredients requirements - Chicken with Artichoke Pan Sauce:
- Give 1 cup for lower sodium chicken stock.
- Need 2 Tbs of all purpose flour.
- Require 2 Tbs olive oil, divided.
- Prepare Zest of one lemon.
- Require 2 Tbs for fresh lemon juice.
- Require 1 tsp - garlic powder.
- Need 2 lb skinless, boneless chicken breast, halved.
- Need 1/4 tsp for salt.
- Require 1/4 tsp freshly ground black pepper.
- Prepare - Cooking spray.
- Provide 2 of thinly sliced shallots.
- Provide 1 Tbs chopped fresh rosemary.
- Prepare 4 oz - pancetta, finely chopped.
- Need 3 cloves of garlic, minces.
- Give 1/2 cup of dry white wine.
- You need 1 can - artichoke hearts, quartered and drained.
- You need 2 Tbs chopped fresh flat-leaf parsley divided.
Chicken with Artichoke Pan Sauce steps:
- 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!.
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