Chicken with Artichoke Pan Sauce

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

  • Author: Jessy
  • Total Time: 47
  • Yield: 8 1x
  • Diet: Low Calorie
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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

  1. Slice the chicken cutlets in half so that you now have 8 pieces of chicken
  2. Combine stock and flour in a small bowl, stirring with a whisk; set aside.
  3. Combine 1 tablespoon oil, rind, 4 teaspoons juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to coat.
  4. Let stand at room temperature for 30 minutes.
  5. Remove chicken from marinade; discard marinade.
  6. Sprinkle chicken evenly with salt and pepper.
  7. Heat a large skillet over medium-high heat.
  8. Coat pan with cooking spray.
  9. Add chicken to pan; cook 5 minutes on each side or until done.
  10. Remove chicken from pan.
  11. Reduce heat to medium.
  12. Add remaining 1 tablespoon oil to pan; swirl to coat.
  13. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender.
  14. Add garlic; cook 30 seconds.
  15. Add sherry to pan; cook 4 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
  16. Stir in the stock mixture; bring to a simmer.
  17. Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly.
  18. Stir in the remaining 2 teaspoons of juice and 2 teaspoons of parsley.
  19. Add chicken to pan, turning to coat. Sprinkle with the remaining 2 teaspoons of parsley.
  • Prep Time: 35
  • Category: chicken
  • Cuisine: italian