Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken with artichoke pan sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chicken with Artichoke Pan Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chicken with Artichoke Pan Sauce is something which I’ve loved my entire life. They are fine and they look fantastic.
Add chicken to pan, turning to coat. Chicken in Artichoke Pan Sauce - sauteed chicken breasts in a creamy artichoke pan sauce. Ready in minutes and perfect for weeknights! Whisk the chicken broth with the flour and add to skillet, bring to a boil, you will notice sauce will thicken.
To begin with this recipe, we must 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
- Take 2 Tbs olive oil, divided
- Make ready Zest of one lemon
- Make ready 2 Tbs fresh lemon juice
- Make ready 1 tsp garlic powder
- Prepare 2 lb skinless, boneless chicken breast, halved
- Take 1/4 tsp salt
- Prepare 1/4 tsp freshly ground black pepper
- Get Cooking spray
- Make ready 2 thinly sliced shallots
- Get 1 Tbs chopped fresh rosemary
- Make ready 4 oz pancetta, finely chopped
- Get 3 cloves garlic, minces
- Take 1/2 cup dry white wine
- Get 1 can artichoke hearts, quartered and drained
- Get 2 Tbs chopped fresh flat-leaf parsley divided
Heat a large frying pan over medium-high heat then add the chicken. Stir white wine into the skillet, scraping any browned bits off the bottom. Add heavy cream and whisk until sauce is smooth. Heat oil in a large skillet over medium-high heat.
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!
Add heavy cream and whisk until sauce is smooth. Heat oil in a large skillet over medium-high heat. Directions Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Sautéed chicken breasts are in a lemony, garlicky parmesan cream sauce with artichokes, red peppers, and parsley.
So that’s going to wrap this up with this special food chicken with artichoke pan sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
