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We hope you got benefit from reading it, now let’s go back to chicken with artichoke pan sauce recipe. To cook chicken with artichoke pan sauce you only need 17 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Chicken with Artichoke Pan Sauce:
- Prepare 1 cup lower sodium chicken stock
- You need 2 Tbs all purpose flour
- You need 2 Tbs olive oil, divided
- You need Zest of one lemon
- Prepare 2 Tbs fresh lemon juice
- You need 1 tsp garlic powder
- Prepare 2 lb skinless, boneless chicken breast, halved
- Prepare 1/4 tsp salt
- Use 1/4 tsp freshly ground black pepper
- Prepare Cooking spray
- Get 2 thinly sliced shallots
- Use 1 Tbs chopped fresh rosemary
- You need 4 oz pancetta, finely chopped
- Take 3 cloves garlic, minces
- You need 1/2 cup dry white wine
- Get 1 can artichoke hearts, quartered and drained
- Use 2 Tbs chopped fresh flat-leaf parsley divided
Instructions 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!
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