Chicken with Artichoke Pan Sauce

Calories 332 Fat 10.8 g Satfat 2.6 g Monofat 5 g Polyfat 1.7 g Protein 40 g Carbohydrate 11 g Fiber 3 g Cholesterol 114 mg Iron 2 mg Sodium 485 mg Calcium 45 mg

Chicken with Artichoke Pan Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup lower-sodium chicken stock (such as Swanson)

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons olive oil, divided

  • teaspoons grated lemon rind

  • 2

    tablespoons fresh lemon juice, divided

  • 1

    teaspoon garlic powder

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • Cooking spray

  • ½

    cup thinly sliced shallots

  • 1

    tablespoon chopped fresh rosemary

  • 2

    ounces pancetta, finely chopped

  • 1

    tablespoon chopped garlic

  • ½

    cup dry sherry

  • 1

    cup frozen artichoke hearts, thawed and halved

  • 4

    teaspoons chopped fresh flat-leaf parsley, divided

Directions

1. Combine stock and flour in a small bowl, stirring with a whisk; set aside. 2. 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 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 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 stock mixture; bring to a simmer. Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Stir in remaining 2 teaspoons juice and 2 teaspoons parsley. Add chicken to pan, turning to coat. Sprinkle with remaining 2 teaspoons parsley.


Nutrition

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