How to Prepare Delicious Chicken with Artichoke Pan Sauce

Chicken with Artichoke Pan Sauce.

Chicken with Artichoke Pan Sauce very diverse and own mind flavor that unique. Several types of Chicken with Artichoke Pan Sauce recipes are also enough simple to process and do not take lengthy. Though not everybody likes Chicken with Artichoke Pan Sauce food, now few people are get attached and like the various Chicken with Artichoke Pan Sauce foods available. This can be visible from the number of restaurants that supply Chicken with Artichoke Pan Sauce as one of the dish. You can have Chicken with Artichoke Pan Sauce using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken with Artichoke Pan Sauce

1. Prepare 1 cup of lower sodium chicken stock.
2. It's 2 Tbs of all purpose flour.
3. You need 2 Tbs of olive oil, divided.
4. Prepare of Zest of one lemon.
5. It's 2 Tbs of fresh lemon juice.
6. You need 1 tsp of garlic powder.
7. Prepare 2 lb of skinless, boneless chicken breast, halved.
8. It's 1/4 tsp of salt.
9. Prepare 1/4 tsp of freshly ground black pepper.
10. It's of Cooking spray.
11. It's 2 of thinly sliced shallots.
12. It's 1 Tbs of chopped fresh rosemary.
13. It's 4 oz of pancetta, finely chopped.
14. You need 3 cloves of garlic, minces.
15. It's 1/2 cup of dry white wine.
16. It's 1 can of artichoke hearts, quartered and drained.
17. Prepare 2 Tbs of chopped fresh flat-leaf parsley divided.

Chicken with Artichoke Pan Sauce instructions

1. Combine stock and flour in a small bowl, stirring with a whisk; set aside.
2. 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..
3. 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..
4. 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..
5. 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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