Chicken with Artichoke Pan Sauce
Chicken with Artichoke Pan Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken with artichoke pan sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken with Artichoke Pan Sauce is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken with Artichoke Pan Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

Stir in stock mixture; bring to a simmer. Add chicken to pan, turning to. In a small bowl whisk together chicken stock and flour. In a large, deep skillet, heat the olive oil until shimmering.

To begin with this recipe, we have to first prepare a few components. You can have chicken with artichoke pan sauce using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken with Artichoke Pan Sauce:
  1. Take 1 cup lower sodium chicken stock
  2. Take 2 Tbs all purpose flour
  3. Prepare 2 Tbs olive oil, divided
  4. Take Zest of one lemon
  5. Get 2 Tbs fresh lemon juice
  6. Get 1 tsp garlic powder
  7. Make ready 2 lb skinless, boneless chicken breast, halved
  8. Take 1/4 tsp salt
  9. Make ready 1/4 tsp freshly ground black pepper
  10. Take Cooking spray
  11. Take 2 thinly sliced shallots
  12. Prepare 1 Tbs chopped fresh rosemary
  13. Prepare 4 oz pancetta, finely chopped
  14. Take 3 cloves garlic, minces
  15. Get 1/2 cup dry white wine
  16. Prepare 1 can artichoke hearts, quartered and drained
  17. Make ready 2 Tbs chopped fresh flat-leaf parsley divided

Season sauce with salt and pepper if needed. Add chicken back to pan, turning to coat in sauce. Add heavy cream and whisk until sauce is smooth. These Creamy Artichoke Chicken Breasts are irresistible!

Instructions to make Chicken with Artichoke Pan Sauce:
  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!

Add heavy cream and whisk until sauce is smooth. These Creamy Artichoke Chicken Breasts are irresistible! Sautéed chicken breasts are in a lemony, garlicky parmesan cream sauce with artichokes, red peppers, and parsley. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken. Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so.

So that’s going to wrap this up with this special food chicken with artichoke pan sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!