Robust Italian flavors—piney rosemary, peppery pancetta, zingy lemon—make homey chicken breasts sing in this classic Italian chicken dish.
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Chicken with Artichoke Pan Sauce
- Total Time: 47
- Yield: 8 1x
- Diet: Low Calorie
Description
Robust Italian flavors—piney rosemary, peppery pancetta, zingy lemon—make homey chicken breasts sing in this classic Italian chicken dish.
Ingredients
Scale
- 1 cup lower-sodium chicken stock (such as Swanson)
- 1 tablespoon 1-to-1 gluten-free baking flour (0r all-purpose flour)
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons grated lemon rind
- 4 tablespoons fresh lemon juice, divided
- 1 teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup thinly sliced shallots
- 1 tablespoon chopped fresh rosemary
- 2 ounces pancetta, finely chopped
- 1 tablespoon chopped garlic
- 1/2 cup dry sherry
- 1 cup frozen artichoke hearts, thawed and halved
- 4 teaspoons chopped fresh flat-leaf parsley, divided
Instructions
- Slice the chicken cutlets in half so that you now have 8 pieces of chicken
- Combine stock and flour in a small bowl, stirring with a whisk; set aside.
- Combine 1 tablespoon oil, rind, 4 teaspoons juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to 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 tablespoon 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 sherry to pan; cook 4 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
- Stir in the stock mixture; bring to a simmer.
- Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly.
- Stir in the remaining 2 teaspoons of juice and 2 teaspoons of parsley.
- Add chicken to pan, turning to coat. Sprinkle with the remaining 2 teaspoons of parsley.
- Prep Time: 35
- Category: chicken
- Cuisine: italian